INGREDIENTS

1. For vinaigrette

2. 2tablespoonswhite wine vinegar
3. 1tablespoonred wine vinegar
4. 1/2teaspoonDijon mustard
5. 1/4teaspoonsugar
6. 2tablespoonsextra-virgin olive oil
7. 1smallshallot, minced
8. 1/8teaspoonsalt
9. fresh ground black pepper

10. For salad

11. 2tablespoonsunsalted butter
12. 1cupwalnuts, chopped coarse
13. 1/2teaspoonsugar
14. 2largeBelgian endive
15. 2granny smith apples
16. 1/2cupStilton cheese, crumbled
17. 2tablespoons chopped freshtarragon leaves
18. fresh ground pepper

DIRECTIONS

1. Make vinaigrette:.
2. In a small bowl whisk together vinegars, mustard, and sugar.
3. Add oil in a stream, whisking, and whisk vinaigrette until emulsified.
4. Stir in shallot, salt and black pepper.
5. In a small saucepan melt butter over moderate heat and add walnuts and sugar.
6. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
7. Cut endives lengthwise into julienne strips.
8. Halve and core apples and cut into julienne strips.
9. In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.