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For the dressing, combine oil, vinegar, lemon juice, shallot, honey mustard, salt and pepper in a screw-top jar. Cover and shake well.
Combine endive and butterhead lettuce in a large bowl. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
In the same bowl, combine apple, celery root and fennel. Toss with the remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese (or feta) and walnuts.