Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 x shallots - (abt 1 oz ea) peeled
- 1/2 cup extra-virgin olive oil - (about)
- 6 tbl red wine vinegar
- 1 1/2 tbl Dijon mustard
- 1/2 tsp sugar
- 2 x Granny Smith or Newtown Pippin apples - (1 lb total) rinsed
- 1 lb white Belgian endive
- 1 lb red Belgian endive or red radicchio
- 2/3 lb Stilton cheese crumbled
- Salt to taste
- Freshly-ground black pepper to taste
- =
Directions
In an 8- or 9-inch-wide pan, mix shallots with about 1 teaspoon olive oil. Bake in a 350 degree oven, stirring occasionally, until shallots are slightly browned and barely tender when pierced, about 40 minutes (20 to 25 minutes in a convection oven). When cool enough to touch, finely chop.
In a wide bowl, mix shallots, 1/2 cup olive oil, vinegar, mustard, and sugar. Peel apples, quarter, core, and cut lengthwise into 1/8-inch slivers. Add to bowl and mix with dressing.
Cut white and red Belgian endive lengthwise into 1/8-inch-wide slices. Add 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); chill airtight. Trim discolored ends from Belgian endive (or radicchio); rinse leaves, drain, wrap in towels, enclose in a plastic bag, and chill at least 15 minutes or up to 1 day.