Fennel and Endive Salad with Rose Vinaigrette

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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