Description Edit

This recipe yields 10 to 12 servings.

Ingredients Edit

Directions Edit

  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.

Notes Edit

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.

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