Recipe - Apple Endive And Cabrales Salad

3 small Heads curly endive;
preferably frisee
3 lg Granny Smith apples
1 One half cup Heavy cream
Three fourths cup Red wine vinegar
3 ounce Cabrales or blue cheese;
crumbled
1/3 cup Walnuts; toasted and
coarsely chopped
One half 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. Yield:
6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/5/96
SHOW
Recipe By : TOO HOT TAMALES SHOW #TH6309

Posted to MCRecipe Digest V1 #280

Date: Tue, 05 Nov 1996 16:40:59 0600

From: Pat Asher asher@mcs.com