Fall Salad with Apples, Walnuts, and Stilton

Ingredients

• 5 ounce baby arugula 
• 2 cups belgian endive thinly sliced ( 2 heads)
• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 1  apricots dried finely chopped
• 1  apples i use 2 granny smith apples cored thinly sliced
• 1 tablespoon honey 
• 1 tablespoon juice of lemon fresh
• 3 tablespoons olive oil extra-virgin
• 1 ounce pancetta very thin
• 2 cups torn leaf lettuce leaves green
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced
• 1 ounce stilton cheese thinly sliced
• 0.3 cup walnuts coarsely chopped
• 1.5 tablespoons citrus champagne vinegar 

Equipment

• bowl
• blender

Directions

1. Combine first 6 ingredients in a blender. With blender on, slowly add oil; process until well combined. Stir in salt and pepper.
2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.