Instructions: 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.

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