Endive, Apple, and Stilton Blue Cheese with Walnuts

Created by the Chef du Cuisine, Eric Kaplan, for the Bull and Bear at the Waldorf=Astoria, this salad contains Stilton's best food companions.


3 tablespoons sherry vinegar

1 teaspoon Dijon mustard

1/4 teaspoon sugar

1/2 cup extra virgin olive oil

1 shallot minced

1/2 teaspoon salt

fresh ground black pepper, to taste

white pepper, to taste

2 tablespoons unsalted butter

1 cup walnuts, chopped

1/2 teaspoon sugar

4 Belgian endive

2 medium Granny Smith apples

3/4 cup Stilton blue cheese, crumbled


1. In a small bowl whisk together the vinegar, mustard, and sugar. Add oil in a stream until emulsified. Add shallot, salt, and fresh ground black pepper.

2. In a small saucepan melt butter over moderate heat and add walnuts and sugar, stirring constantly until golden brown or about 2 minutes. Transfer to a bowl.

3. Cut endives into julienne strips lengthwise. Halve and core apples. Cut into slices. In a large bowl combine endive, apple, walnuts, Stilton, and vinaigrette. Toss gently and season with salt and white pepper.

Serves 4

Recipe By: Chef du Cuisine Eric Kaplan, Bull and Bear at the Waldorf=Astoria, New York, New York
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