Endive Salad with Bleufort
Make vinaigrette by combining vinegar with salt, pepper, and dill. Slowly whisk in both oils. Place about 1/2 teaspoon Bleufort on the stem end of each endive leaf. Place leaves on a serving platter or individual salad plates. Stir vinaigrette well and drizzle over Bleufort and endive. Garnish with walnut pieces.