- 1/2 cup olive oil
- 1/4 cup walnut oil
- 1/4 cup Sherry wine vinegar
- 1 large shallot, minced
- 5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
- 4 cups lightly packed arugula (about 6 large bunches)
- 2 medium-size Red Delicious apples, cored, quartered, thinly sliced
- 1 cup coarsely chopped walnuts
- 1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)
- Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
- Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.