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
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