Fennel and Endive Salad with Rose Vinaigrette

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

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