YIELD: 12 servings
1/2 cup half and half
1/4 cup mayonnaise
1 1/2 Tbsps. tarragon vinegar
1 Tbsp. grainy mustard
1 tsp. dried tarragon leaves
3 to 4 heads Belgian endive
3 large avocados, peeled and thinly-sliced
6 cups carrots, peeled and coarsely-shredded, loosely-packed
3 cups blue cheese
2 oz. walnuts, toasted and chopped
1. In a small bowl, stir together the half and half, mayonnaise, tarragon vinegar, mustard and tarragon leaves. Put dressing into a squirt bottle.
2. Trim endive heads and separate leaves. Arrange leaves in a circle on salad plates, dividing them among 12 plates. Top each endive leaf with a thin slice of avocado.
3. Toss 4 Tbsps. of the dressing with the coarsely-shredded carrots. Spoon 1/2 cup of carrot mixture onto the middle of each plate.
4. Crumble the Blue cheese and sprinkle 1/2 oz. of it over each salad (about 1/4 cup). Sprinkle with walnuts. Drizzle salads with the remaining salad dressing.
Recipe and photo from Wisconsin Milk Marketing Board, Inc.