Apple, endive and cabrales salad

Indulge in the perfect blend of crisp apple, bitter endive, and tangy Cabrales cheese in this exquisite salad bursting with flavor and freshness.

Ingredients:

• 3 small heads curly endive, preferably frisee
• 3 large Granny Smith apples
• 1 1/2 cups heavy cream
• 3/4 cup red wine vinegar
• 90g cabrales or blue cheese, crumbled
• 1/3 cup walnuts, toasted and coarsely chopped
• 1/2 teaspoon coarse salt

Instructions:

1. Remove endive leaves and cleanse thoroughly under cold tap water. Trim off and throw away stems, tear leaves into small pieces, and dry gently. Keep aside in a bowl.
2. Peel and remove cores from apples, then slice them thinly. Mix the rest of the ingredients in a separate bowl. Add apple slices to the creamy mixture. (You can store the apple slices in the fridge for a maximum of 4 hours.)
3. When ready to serve, drizzle the apple and cream mixture on top of the endive. Mix thoroughly to ensure all pieces are coated.

Summary:

• Calories: 2199 kcal
• Fat: 181 g
• Protein: 40 g
• Carbs: 108 g
• Potassium: 2112 mg
• Magnesium: 186 mg