Apple Endive Walnut Blue Cheese Salad

2 tbsp Vinegar, white wine (by J123452)
1 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp
.5 tsp Grey Poupon Dijon Mustard
.25 tsp Granulated Sugar
2 tbsp Extra Virgin Olive Oil
2 tbsp chopped Shallots
0.10 tsp Black Pepper, Freshly Ground (by MEJ168)
2 tbsp Butter, unsalted
1 cup, chopped Walnuts
.5 tsp Granulated Sugar
2 serving Granny smith apple - 1 med. apple
.5 cup, crumbled, not packed Blue Cheese
2 tbsp Tarragon, ground
0.25 tsp Fresh Ground Black Pepper (by BOWENFB50)
2 serving Belgian Endive (1 head, 60 grams) (by SADESP)

I prefer Curly Endive (frisee) but it is difficult to find here.
Use a good quality Olive Oil--it does make a difference.
Fresh Tarragon is much better than dry)

VINAIGRETTE
2 Tbsp White Wine Vinegar
1 Tbsp Red Wine Vinegar
1/2 Tsp Dijon Mustard
1/2 Tsp Granulated Sugar
2 Tbsp Olive Oil
1 Small Shallot, Minced
1/8 Tsp Salt
Freshly Ground Black Pepper, to taste

NUTS

2 Tbsp Unsalted Butter
1 Cup Walnuts Coarsely Chopped
1/2 Tsp Granulated Sugar

SALAD

2 Lg Belgian Endive (I prefer curly endive)
2 Medium Granny Smith Apples (OR Golden Delicious OR Gala)
1/2 Cup Blue Cheese Crumbles
2 Tbsp Freshly Chopped Tarragon
Freshly Ground Black Pepper (to taste)


Serving Size: 6 Servings

Number of Servings: 1

Recipe submitted by SparkPeople user LAPPEROO.