Recipes - Salads
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