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Belgian Endive Salad With Stilton And Apples ... Recipe
by Global Cookbook

Belgian Endive Salad With Stilton And Apples ...
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  Servings: 10

Ingredients

  • 6 x shallots - (abt 1 ounce ea) peeled
  • 1/2 c. extra-virgin extra virgin olive oil - (about)
  • 6 Tbsp. red wine vinegar
  • 1 1/2 Tbsp. Dijon mustard
  • 1/2 tsp sugar
  • 2 x Granny Smith or possibly Newtown Pippin apples - (1 lb total) rinsed
  • 1 lb white Belgian endive
  • 1 lb red Belgian endive or possibly red radicchio
  • 2/3 lb Stilton cheese crumbled Salt to taste Freshly-grnd black pepper to taste

Directions

  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.