Ingredients

2 large heads fennel, core removed, fronds reserved, and
thinly sliced
3 large endives, core removed, and thinly sliced
1/3 cup dry rose wine, preferably Provencal-style
1 lemon, juiced
1 small orange, juiced
1 1/2 teaspoons sugar (preferably superfine)
1 large shallot, finely minced
A couple pinches salt
10 grinds freshly ground black pepper
1/3 to 1/2 cup safflower or canola oil

1 to 1 1/2 cups walnuts halves, toasted
4 ounces Danish or other mild blue cheese

Instructions

Combine fennel,
endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk
together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined.
Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue
cheese and serve immediately.