Recipe Fennel and Endive Salad with Rose Vinaigrette

Recipe - 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