Apple, Endive and Cabrales Salad

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

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: 6 servings

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