Photography by Gabriel Teague

1/4 cup Champagne vinegar
3 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
6 tablespoons olive oil
6 tablespoons grapeseed oil
Salt and black pepper to taste
4 large heads Belgian endive
2 Sierra Beauty or Fuji apples
1/2  fennel bulb
6 tablespoons crumbled blue cheese
2 tablespoons finely chopped fresh herbs (parsley, chives and tarragon)
1/4 cup candied pecans, chopped

To make the dressing, place the vinegar and 1 tablespoon of the chopped shallots in a medium-size bowl. Whisk in the mustard. In a separate bowl, combine the olive and grapeseed oils. Gently drizzle the oils into the vinegar mixture, whisking continuously until all the oil has been incorporated. Season with salt and pepper and set aside.
     To make the salad, cut each head of endive in half and remove the core. Separate the endive leaves and place in a large mixing bowl. Core and thinly slice the apples and add to the endive. Using a mandoline, thinly shave the fennel. Place the shaved fennel in a bowl of ice water for 5 minutes, then drain and add to the endive and apples. Add the remaining 2 tablespoons of the chopped shallots, half of the blue cheese and all of the herbs to the endive mixture. Gently pour half of the vinaigrette over the salad and toss to combine. Season with salt and black pepper. Taste for seasoning, adding more vinaigrette as desired.
     To serve, divide the salad between four plates and sprinkle with the candied pecans and the remaining blue cheese. Serves 4.