1. Place 4 salad plates in Sub-Zero refrigerator.

To toast walnuts:

1. Preheat Wolf oven on CONVECTION at 300°F.
2. Place walnuts on baking sheet.
3. Lightly toast walnuts for 20 minutes.
4. Remove from oven and cool.
5. Chop walnuts if pieces are too large.
6. Set aside.

Assemble salad:

1. Combine walnuts, endive, cheese and apples in a large bowl.
2. Toss with 1/2 cup vinaigrette.
3. Season with salt and freshly ground black pepper to taste.
4. Arrange on chilled salad plates.
5. Drizzle plate and salad with additional dressing, if desired.
6. Serve immediately.

Dijon Mustard Champagne Vinaigrette (see recipe)