Not many people use curly endive in a salad but it tastes great, especially with the apples.
2 small heads of curly endive
2 heads Belgian endive
3 large Granny smith apples or a combination of red and green apples for color.
1/2 cups heavy cream
1/4 cup red wine vinegar
3 ounces Gorgonzola, crumbled
salt and pepper, to taste
1/2 cup toasted walnuts
1.Break up the curly endive into small pieces and wash the leaves. Separate the leaves of Belgian endive and wash. Set aside.
2.Core the apples and cut them into thin slices. In another bowl, combine the remaining ingredients. Add apple slices to the cream mixture. (The apples can stay in this mixture overnight without discoloring.)
3.To serve: Divide the endive spears evenly among 6 plates forming a flower pattern on each plate. Make a nest of torn pieces of curly endive in the center of each plate. Spoon the apple mixture onto each plate. Garnish with the toasted walnuts.
Source: Priscilla, Chester, Connecticut
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