Endive and Pear Salad with Gorgonzola Cream Dressing

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 large heads Belgian endive, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups crumbled Gorgonzola cheese
1/2 cup hazelnuts, toasted, husked Chopped fresh chives

Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste withsalt and pepper.

Mound pear salad on platter. Top with dressing, then nuts and chives.

Serves: 6

Source: Bon Appétit, May 1999, Anita Ravon, Nice, France

Prepared by: Margo for the February 2005 meeting and the December 2009 meeting.