4 ounces gorgonzola cheese, divided
2 tablespoons Champagne vinegar
1/4 cup olive oil
Freshly ground black pepper
2 Fuji apples, thinly sliced
4 heads Belgian endive, separated
1/2 cup toasted walnuts
1. In a medium bowl, combine 2 oz. cheese with vinegar and olive oil, using a fork to mash cheese. Season to taste with salt and pepper.
2. In another bowl, toss apples and endive with half the dressing, then divide evenly onto 4 plates. Crumble remaining 2 oz. cheese over each salad and top with walnuts, then drizzle with remaining dressing.