Recipes - Salads

Endive, Apple, and Stilton Blue Cheese with Walnuts

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.

Ingredients

  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 125ml/4floz extra virgin olive oil
  • 1 shallot minced
  • 1/2 teaspoon salt
  • fresh ground black pepper, to taste
  • white pepper, to taste
  • 24g/1oz unsalted butter
  • 175g/6oz chopped walnuts
  • 1/2 teaspoon sugar
  • 4 Belgian endive
  • 2 medium Granny Smith apples
  • 110g/4oz Stilton blue cheese, crumbled

Method

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

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