1/4 cup walnuts or pecans
2 teaspoons apple cider vinegar
1 teaspoon balsamic vinegar
3 teaspoons honey, divided
1 tablespoon olive oil
1 tablespoon walnut oil
3 heads Belgian endive
1 Granny Smith apple
¼ -½ cup blue cheese, crumbled
2 teaspoons fresh chives, minced
Salt and pepper to taste
Toast walnuts or pecans in skillet over low to moderate heat until fragrant, stirring frequently. Remove from heat, cool and chop.
In a small bowl whisk together apple cider vinegar, balsamic vinegar and 1 teaspoon of the honey. Add olive and walnut oils in a stream, whisking until emulsified. Season with salt and pepper.
Remove outer leaves from each endive bunch and arrange on a large platter. Slice remaining endive crosswise into ¼-inch thick slices (removing core) and place in a large bowl. Toss endive slices with dressing. Mound dressed endive slices on whole endive leaves on platter.
Cut apple into thin slices; stack slices and cut into julienne strips. Top endive with blue cheese, nuts, apples, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over all.