Apple, Endive And Cabrales Salad

Recipe Ingredients

3		Curly endive, preferably frisee
3		Granny Smith apples (large)
1 1/2 cups	355ml	Heavy cream
3/4 cup	177ml	Red wine vinegar
3 oz	85g	Cabrales or blue cheese - crumbled
1/3 cup	78ml	Walnuts - toasted, chop coarse
1/2 teaspoon	2.5ml	Coarse salt

Recipe Instructions

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 for up to 4 hours.)  To serve, pour apple and cream mixture over endive. Toss well to coat.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6309 broadcast 11-05 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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