Recipe: Endive and Heirloom Apple Salad with Creamy Cheddar Dressing

ENDIVE AND HEIRLOOM APPLE SALAD

FOR THE CREAMY CHEDDAR DRESSING:
3/4 cup heavy cream
5 ounces Montgomery cheddar, or other high-quality cheddar, grated
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
1 cup creme fraiche
Kosher salt and freshly ground pepper
FOR THE SALAD:
8 thin slices bacon
8 Belgian endives
1 Pink Pearl apple, or other heirloom variety
1 cup Candied Nuts, chopped (recipe)

TO MAKE THE CHEDDAR DRESSING:
Heat the heavy cream in a small saucepan over low heat until bubbles appear around the edge. Whisk in the cheese and continue to whisk for about 2 minutes, or until melted, then strain through a fine-mesh sieve into a bowl. Whisk in the mustards and creme fraiche until combined. You will have about 2 cups of dressing. Chill the dressing in the refrigerator for at least 1 hour, or until thickened, or refrigerate for up to 3 days. Season to taste with salt and pepper just before serving.

TO PREPARE THE SALAD:
Cook the bacon in a skillet until golden but not too crisp. Set aside on paper towels to drain.

While the bacon is cooking, cut off about 1/2 inch from the bottoms of the endives and separate into individual leaves. Put the leaves into a bowl and toss with enough of the dressing to coat them lightly. On each of 4 dinner plates, reassemble the endive leaves to form a loose "head."

Quarter the apple lengthwise and cut out the core with a paring knife. Using a mandoline, thinly shave the apple on top of the endive. Drizzle more dressing (you may not use all of it) around the endive and sprinkle with the candied pecans. Finish each salad by draping 2 strips of warm bacon on top.

Serves 4
Source: Boulevard: The Cookbook by Nancy Oakes and Pamela Mazzola with Lisa Weiss