- 3 small heads curly endive, preferably frisee
- 3 large Granny Smith apples
- 1 1/2 cups heavy cream
- 3/4 cup red wine vinegar
- 3 ounces cabrales or blue cheese, crumbled
- 1/3 cup walnuts, toasted and coarsely chopped
- 1/2 teaspoon coarse salt
Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bitesized pieces and pat dry. Set aside in a bowl.
Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator for up to 4 hours.)
To serve, pour apple and cream mixture over endive. Toss well to coat.