| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 3 | sm | Heads curly endive; preferably frisee |
| 3 | lg | Granny Smith apples |
| 1 1/2 | c | Heavy cream |
| 3/4 | c | Red wine vinegar |
| 3 | oz | Cabrales or blue cheese; crumbled |
| 1/3 | c | Walnuts; toasted and coarsely chopped |
| 1/2 | ts | Coarse salt |
| 6 | servings |
INSTRUCTIONS
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: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/5/96 SHOW Recipe By : TOO HOT TAMALES SHOW #TH6309 Posted to MC-Recipe Digest V1 #280 Date: Tue, 05 Nov 1996 16:40:59 -0600 From: Pat Asher <asher@mcs.com>
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