• 3 T. white wine or champagne vinegar

• 1 t. Dijon mustard

• 1 extra large egg yolk at room temperature

• 1 t. kosher salt

• ½ t. ground pepper

• ½ cup olive oil

For endive, walnut salad:  5 heads endive, 1 cup walnuts, 6-8 oz. stilton crumbled, and ¼ cup whole fresh flat-leafed parsley.