Apple Stilton Salad

• 2 tbsps white wine vinegar
• 1 tbsp red wine vinegar
• 12 tsp dijon mustard
• 14 tsp sugar
• 2 tbsps extra-virgin olive oil
• 1 shallot (minced)
• 18 tsp salt
• black pepper (freshly ground, taste)
• 2 tbsps unsalted butter
• 1 cup chopped walnuts (coarse)
• 10 tsp sugar
• 2 belgian endives
• 2 Granny smith apples
• 12 cup stilton cheese (crumbled)
• 2 tbsps fresh tarragon (chopped, leaves)
• ground white pepper (freshly, taste)

In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.

In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.

Cut endives into julienne strips. Halve and core apples and cut into small chunks

In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.