Preparation

• In a small bowl, whisk the vinegar, shallot, mustard, salt, and a few grinds of pepper. Let the mixture stand for 10 min. and then whisk in the olive oil. Add 2 Tbs. of the crumbled blue cheese and stir gently.
• Remove any tough, discolored, or broken outer leaves from the escarole. Trim off the root end with a sharp knife. Tear the leaves into bite-size pieces, wash well, and spin dry thoroughly (you should have about 6 lightly packed cups). Store in a large serving bowl covered with a slightly damp towel in the refrigerator until ready to toss. (If storing for more than an hour, cover the towel-covered bowl with plastic wrap to prevent the towel from drying out.)
• Up to 1 hour before serving the salad, peel, core, and dice the apple into 1/4-inch cubes (you should have about 1-1/4 cups). Reserve the apple in a medium bowl. Slice the thick skin from the celery root and dice it the same size as the apple (you should have about 1-1/2 cups). Add the celery root to the diced apple and toss with 2 Tbs. of the vinaigrette to prevent discoloration. Cover and refrigerate until ready to toss the salad.
• 将Escarole和苹果和芹菜根混合物扔进剩余的敷料。将山核桃分解为沙拉，再次抛入。季节味用盐和胡椒。（蓝奶酪会增加一点咸味，所以小心不要过度地过度。）在服务前，在沙拉上碾碎剩下的蓝纹奶酪。

Make Ahead Tips

在前方制造时，香醋味道最佳，因此在冰箱中享用并将其存放在冰箱中，请准备好两天。将醋汁带到室温下，在梳理沙拉之前轻轻搅拌。