Ingredients
4 heads endive, a mixture of red and white, washed and dried
2 apples, cored and julienned
2 pears, cored and each cut into eight wedges
Handful soft herbs, such as chervil, tarragon, or parsley, roughly chopped, plus more for serving
2 ounces strong blue cheese
1/4 cup creme fraiche
5 tablespoons extra-virgin olive oil, plus more for drizzling
4 tablespoons cider vinegar
Preparation
Place endive in a large bowl. Add apples, pears, and herbs; set salad aside.
In the jar of a blender, combine blue cheese, creme fraiche, olive oil, vinegar, and 6 tablespoons water; blend until smooth, about 16 seconds.
Pour about three-quarters of the blue cheese mixture over salad; toss to coat. Divide salad evenly between 4 plates and drizzle a little more dressing and olive oil over the salads; sprinkle with herbs and serve immediately.
