Dressing:
1 1/2 ounces Stilton blue cheese
1 1/2 ounces Stilton blue cheese
3 tablespoons tarragon vinegar
3 tablespoons sunflower oil
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh chives
Sea salt and freshly ground white pepper
1 pound Belgian endive (about 4 large)
8 ounces red endive or radicchio di Treviso
1 small red apple, cored, cut into thin matchstick-size strips
1 cup red grapes, halved
3 ounces Stilton blue cheese, crumbled
1 1/2 cups walnuts, toasted
Crumble the blue cheese into a large bowl. Add the vinegar and whisk until smooth, smashing the cheese to help dissolve it as you whisk. Slowly add both oils, whisking constantly to blend well. Stir in the chives and season to taste with salt and pepper.
Trim the ends of the Belgian and red endive and separate the leaves. Continue to cut the stem end of the endives to allow each layer of leaves to be peeled away without ripping the leaves. Cut the leaves lengthwise in half.
In a large bowl, combine the endive leaves, apple, grapes, and cheese. Coarsely crumble the walnuts over the salad. Gently toss the salad with enough of the dressing to coat.
Divide the salad evenly among 4 serving plates, mounding the salad in the center. Serve immediately.