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Ingredients

• For the dressing:
• 1 1/2 ounces blue cheese
• 3 tablespoons tarragon vinegar
• 3 tablespoons sunflower oil
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh chives
• salt and freshly ground white pepper
• For the salad:
• 1 pound Belgian endive (about 4 large), trimmed
• 8 ounces red endive or radicchio di Treviso, trimmed
• 1 small red apple, cored, thinly sliced
• 1 cup red grapes, halved
• 3 ounces Stilton blue cheese, crumbled
• 1 1/2 cups walnuts, toasted

Description

Endive Salad With Stilton, Apples, Grapes, And Roasted Walnuts - The Huffington Post

Kitchen Daily