Belgian Endive Salad with Stilton and Apples
Notes: Up to 1 day ahead, roast and chop shallots (step 1); chill airtight. Trim discolored ends from Belgian endive (or radicchio); rinse leaves, drain, wrap in towels, enclose in a plastic bag, and chill at least 15 minutes or up to 1 day.
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- Calories: 225
- Calories from fat: 72%
- Protein: 7.4g
- Fat: 18g
- Saturated fat: 6.7g
- Carbohydrate: 10g
- Fiber: 2.3g
- Sodium: 208mg
- Cholesterol: 27mg
- 6 shallots (about 1 oz. each), peeled
- About 1/2 cup extra-virgin olive oil
- 6 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon sugar
- 2 Granny Smith or Newtown Pippin apples (1 lb. total), rinsed
- 1 pound white Belgian endive (see notes)
- 1 pound red Belgian endive or red radicchio (see notes)
- 2/3 pound Stilton cheese, crumbled
- Salt and pepper
- 1. In an 8- or 9-inch-wide pan, mix shallots with about 1 teaspoon olive oil. Bake in a 350° oven, stirring occasionally, until shallots are slightly browned and barely tender when pierced, about 40 minutes (20 to 25 minutes in a convection oven). When cool enough to touch, finely chop.
- 2. In a wide bowl, mix shallots, 1/2 cup olive oil, vinegar, mustard, and sugar. Peel apples, quarter, core, and cut lengthwise into 1/8-inch slivers. Add to bowl and mix with dressing.
- 3. Cut white and red Belgian endive lengthwise into 1/8-inch-wide slices. Add endive and cheese to bowl. Mix gently, and season salad to taste with salt and pepper.
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