Fall Salad with Apples, Walnuts, and stilton

1 Tbsp minced shallot
1 1/2 Tbsp champagne or white wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp honey
1 tsp Dijon mustard
1 dried apricot, finely chopped
3 Tbsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp ground plack pepper
2 cups torn green leaf lettuce leaves
2 cups thinly sliced belgian endive
1/4 cup Stilton cheese, thinly sliced
1/4 cup walnuts, coarsely chopped
5 oz baby arugula
1 ounce very thin slices of prosciutoo, torn
1 granny smith apple, cored and thinly sliced

1. combine first 6 ingredients in a blender. With blender on, slowly addoil; process until well-combined. Stir in salt and pepper.
2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

4 servings.