Belgian Endive Salad With Stilton And Apples ... Recipe

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Servings: 10


Cost per serving $0.56 view details


  1. In an 8- or possibly 9-inch-wide pan, mix shallots with about 1 tsp. extra virgin olive oil. Bake in a 350 degree oven, stirring occasionally, till shallots are slightly browned and barely tender when pierced, about 40 min (20 to 25 min in a convection oven). When cold sufficient to touch, finely chop.
  2. In a wide bowl, mix shallots, 1/2 c. extra virgin olive oil, vinegar, mustard, and sugar. Peel apples, quarter, core, and cut lengthwise into 1/8-inch slivers. Add in to bowl and mix with dressing.
  3. Cut white and red Belgian endive lengthwise into 1/8-inch-wide slices. Add in endive and cheese to bowl. Mix gently, and season salad to taste with salt and pepper.
  4. This recipe yields 10 to 12 servings.
  5. Comments: Up to 1 day ahead, roast and chop shallots (step 1); refrigerateairtight. Trim discolored ends from Belgian endive (or possibly radicchio); rinse leaves, drain, wrap in towels, enclose in a plastic bag, and refrigerateat least 15 min or possibly up to 1 day.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 10 servings
Calories 109  
Calories from Fat 97 89%
Total Fat 10.99g 14%
Saturated Fat 1.52g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 131mg 4%
Total Carbs 2.2g 1%
Dietary Fiber 0.4g 1%
Sugars 0.48g 0%
Protein 0.69g 1%
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