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Ingredientes
- 6 x shallots - (abt 1 ounce ea) peeled
- 1/2 c. extra-virgin extra virgin olive oil - (about)
- 6 Tbsp. red wine vinegar
- 1 1/2 Tbsp. Dijon mustard
- 1/2 tsp sugar
- 2 x Granny Smith or possibly Newtown Pippin apples - (1 lb total) rinsed
- 1 lb white Belgian endive
- 1 lb red Belgian endive or possibly red radicchio
- 2/3 lb Stilton cheese crumbled Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In an 8- or possibly 9-inch-wide pan, mix shallots with about 1 tsp. extra virgin olive oil. Bake in a 350 degree oven, stirring occasionally, till shallots are slightly browned and barely tender when pierced, about 40 min (20 to 25 min in a convection oven). When cold sufficient to touch, finely chop.
- In a wide bowl, mix shallots, 1/2 c. extra virgin olive oil, vinegar, mustard, and sugar. Peel apples, quarter, core, and cut lengthwise into 1/8-inch slivers. Add in to bowl and mix with dressing.
- Cut white and red Belgian endive lengthwise into 1/8-inch-wide slices. Add in endive and cheese to bowl. Mix gently, and season salad to taste with salt and pepper.
- This recipe yields 10 to 12 servings.
- Comments: Up to 1 day ahead, roast and chop shallots (step 1); refrigerateairtight. Trim discolored ends from Belgian endive (or possibly radicchio); rinse leaves, drain, wrap in towels, enclose in a plastic bag, and refrigerateat least 15 min or possibly up to 1 day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 10 servings | |
| Calories 109 | |
| Calories from Fat 97 | 89% |
| Total Fat 10.99g | 14% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 131mg | 4% |
| Total Carbs 2.2g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.48g | 0% |
| Protein 0.69g | 1% |
