- 3 small heads curly endive, preferable frisee
- 3 large Granny Smith apples
- 1 1/2 cups heavy cream
- 3/4 cup red wine vinegar
- 3 ounces Gorgonzola, crumbled
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized 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 as long as 4 hours.)
At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.