Apple, Endive And Cabrales Salad Recipe



  1. 3 sm heads Curly endive, preferably frisee
  2. 3 lrg Granny Smith apples
  3. 1 1/2 c. Heavy cream
  4. 3/4 c. Red wine vinegar
  5. 3 ounce Cabrales or possibly blue cheese crumbled
  6. 1/3 c. Walnuts toasted, chop coarse
  7. 1/2 tsp Coarse salt


  1. Separate endive leaves and wash well in cool running water.
  2. Trim and throw away stems, break leaves into bite-sized pcs and pat dry.
  3. Set aside in a bowl.
  4. Peel and core apples and cut into thin slices.
  5. In another bowl, combine remaining ingredients.
  6. Add in apple slices to cream mix.
  7. (The apples can now be reserved in the refrigerator for up to 4 hrs.)
  8. To serve, pour apple and cream mix over endive.
  9. Toss well to coat.
  10. This recipe yields 6 servings.