Chicory and Apple Salad with Pine Nuts, Blue Cheese and Sherry Vinaigrette

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Sherry Vinaigrette:

1 small shallot, minced

2 tablespoons whole-grain mustard

1 1/2 tablespoons honey

1/4 cup sherry vinegar

1/2 lemon, zested and juiced

1 cup olive oil

Kosher salt and cracked black pepper

Salad:

2 heads radicchio, sliced into 1-inch strips

2 heads Belgian endive, sliced into 1-inch strips

1 green apple, julienned

1/4 cup fresh parsley leaves

1/4 cup toasted pine nuts, plus more for garnish

1/2 cup shaved blue cheese