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.
More From Sunset
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Salads