Wait to cut the endive just until before serving-like an apple, it browns quickly once cut.
1 ½ Tablespoons sherry vinegar
Scant ½ teaspoon salt
¼ cup walnut oil
1 small handful watercress (1 ½ ounces) or flat-leaf parsley leaves
1 medium eating apple, such as Braeburn, Red Delicious, or Fuji
4 heads Belgian endive, wiped, brown leaves removed
3 ounces (3/4 cup) walnuts, lightly toasted and crumbled
4 ounces Roquefort cheese
Freshly ground black pepper
In a small bowl, combine the vinegar and salt; slowly whisk in the walnut oil. Put the watercress in a salad bowl. Quarter and core the apple, slice it 1/8 inch thick, and then cut the slices in half crosswise. Add the apple to the salad bowl. Slice the endive heads on a sharp diagonal into ¼ -inch-wide strips, turning the heads as you slice and whittling down the core. Add the endive to the salad, along with the walnuts. Toss the salad with the vinaigrette and arrange on plates. Crumble the Roquefort onto each serving, finish with a few grinds of black pepper, and serve.
From Cooking New American (Tauton 2004, p 32)