Belgian Endive Salad with Stilton and Apples

Ingredients

 * 6 x Shallots - (abt 1 oz ea) peeled
 * 1/2 cup	extra-virgin olive oil - (about)
 * 6 tbl red wine vinegar
 * 1 1/2 tbl Dijon mustard
 * 1/2 tsp	Sugar
 * 2 x Granny Smith or Newtown Pippin apples - (1 lb total) rinsed
 * 1 lb white Belgian endive
 * 1 lb red Belgian endive or red radicchio
 * 2/3 lb Stilton cheese crumbled
 * salt to taste
 * Freshly-ground black pepper to taste

Directions
In an 8- or 9-inch-wide pan, mix Shallots with about 1 teaspoon olive oil. Bake in a 350 degree 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. 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. 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.

This recipe yields 10 to 12 servings.

Comments: 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.