This dressing is as easy to make as putting all the ingredients into a bowl and whisking vigorously until they are well combined. If too thick add buttermilk. Seasoning can be adjusted to taste with salt, pepper, lemon juice or Tabasco.
Cut apples into 1-inch cubes and sprinkle with a little lemon juice. Cut the endives crosswise into 1-inch slices. Keep the cores; they are the best part. Toss the endives and apples with half the crumbled blue cheese, walnuts, chives and another drizzle of walnut oil.
Blue Cheese Dressing:
1 cup of mayonnaise
1 cup sour cream
8 ounces flue cheese, crumbled
1 shallot finely diced and soaked in 1 tablespoon sherry vinegar
2 teaspoons garlic, finely chopped
2 good shots of Tabasco sauce
Salt and pepper to taste
Juice of 1/2 lemon
1/4 cup of buttermilk
About this recipe:
Belgian Endive and Apple Salad With Blue Cheese Dressing