Endive Salad With Apples/Stilton And Dijon Vinaigrette

• Dijon Vinaigrette:
• 3 T apple cider vinegar
• 1 1/2 T red wine vinegar
• 3/4 t Dijon mustard
• 1/2 t sugar
• 3 T EVOO
• 2 scallions, sliced
• Salt & pepper to taste
• Salad:
• 3 T unsalted butter
• 1 1/2 c walnuts, chopped
• 3/4 t sugar
• 3 large heads Belgian endive
• 3 Granny Smith apples, julienned
• 3/4 c crumbled Stilton
• Romaine lettuce (for whole)

1. Vinaigrette: Whisk vinegars, mustard and sugar in a bowl. Slowly add olive oil, whisking until blended. Stir in green onions, salt & pepper.
2. Salad: Heat butter in saucepan over medium heat. Stir in walnuts and sugar. Cook for 2 minutes until walnuts are golden brown. Transfer the walnuts to a bowl. Cut the endive lengthwise into julienne strips.
3. Combine endive, apples, walnuts and cheese in a bowl. Add the vinaigrette and toss gently to coat. Season with salt & pepper. Spoon onto salad plate lined with romaine lettuce.

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Taken from www.epicurious.com/recipes/member/views/endive-salad-with-apples-stilton-and-dijon-vinaigrette-50024313 (may not work)