Fall Salad With Apples, Walnuts, And Stilton

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1 tablespoon minced shallot

1 1/2 tablespoons champagne or white wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey

1 teaspoon Dijon mustard

1 dried apricot, finely chopped

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups torn green leaf lettuce leaves

2 cups thinly sliced Belgian endive (about 2 heads)

1/4 cup (1 ounce) Stilton cheese, thinly sliced

1/4 cup walnuts, coarsely chopped

1 (5-ounce) package baby arugula

1 ounce very thin slices prosciutto, torn

1 Granny Smith apple, cored and thinly sliced

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