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.
Endive, Apple, and Stilton Blue Cheese with Walnuts
Ingredients
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
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
How to Care for Stilton