Endive Salad with Smoked Haddock and Cashew Nuts

Make the vinaigrette: in a jam jar, add the vinegar, sugar, oils, salt and pepper to taste. Close the jar and shake it vigorously to mix everything together. Cut the endives lengthwise in quarters. Cut off the core that holds the leaves. Core the apples and also cut them in quarters and slice thinly. Break or tearthe smoked fish in large pieces and coarsely chop the nuts. Mix everything in a bowl and season with the vinaigrette.