Endive Salad
For ten
3 heads endive, washed and trimmed
1 bunch water cress
1/2 cup chopped black walnuts
1 tart apple, peeled and minced
1/4 cup dried cherries
freshly ground pepper
Curls of fresh parmesan
Apple butter vinaigrette
2 tablespoons apple butter
3 tablespoons cider vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 cup walnut oil
1/2 cup peanut oil
Arrange separated leaves on a large round plate like a sun burst, add water cress, sprinkle with walnuts, minced apple and freshly ground pepper. 10 minutes before serving pour apple butter vinaigrette over all and garnish with parmesan curls and dried cherries.