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Creamy Walnut Dressing

1/2 cup buttermilk

1/2 cup mayonnaise

3 tablespoon honey

1/3 cup toasted roughly chopped walnuts

2 teaspoon red wine vinegar

1 teaspoon lemon juice

1/4 teaspoon paprika

1/4 teaspoon cayenne

1 tablspoon fresh chives, finely diced

Salad:

6 heads Belgian endives, washed and thinly sliced crosswise

2 Granny Smith appleys cut into matchstick

6 ounces gorgonzola dolce, crumbled

1/4 cup toasted walnuts, roughly chopped

1 tablespoon fresh chives, finely diced

Creamy Walnut Dressing:

Combine buttermilk, mayonnaise, honey, walnuts, vinegar, lemon juice, paprika, cayenne and chives in a medium size bowl; whisk together until creamy.  Set aside.

Salad:

Toss endive and apples with the dressing, using just enougt to coat the ingredients nicely.  Evenly divide amount 6 salad plates.  Garnish with the gorgonzola crumbles, walnuts and chives