Belgian Endive Salad with Stilton and Apples

Description
This recipe yields 10 to 12 servings.

Ingredients

 * 6 x shallots - (about 1 oz ea) peeled
 * ½ cup extra-virgin olive oil - (about)
 * 6 tbsp red wine vinegar
 * 1½ tbsp Dijon mustard
 * ½ tsp sugar
 * 2 Granny Smith or newtown pippin apples - (1 lb total) rinsed
 * 1 lb white Belgian endive
 * 1 lb red Belgian endive or red radicchio
 * ⅔ lb stilton cheese crumbled
 * salt to taste
 * freshly-ground black pepper to taste

Directions

 * 1) In an 8- or 9-inch-wide pan, mix shallots with about 1 teaspoon olive oil.
 * 2) Bake in a 350°F oven, stirring occasionally, until shallots are slightly browned and barely tender when pierced, about 40 minutes (20 to 25 minutes in a convection oven).
 * 3) When cool enough to touch, finely chop.
 * 4) In a wide bowl, mix shallots, ½ cup olive oil, vinegar, mustard, and sugar.
 * 5) Peel apples, quarter, core, and cut lengthwise into ⅛-inch slivers.
 * 6) Add to bowl and mix with dressing.
 * 7) Cut white and red Belgian endive lengthwise into ⅛-inch-wide slices.
 * 8) Add endive and cheese to bowl.
 * 9) Mix gently, and season salad to taste with salt and pepper.