Endive, Apple and Grape Salad
1/4 c. sour cream
1/4 c. buttermilk
2 tbsp. cider vinegar
2 Fuji apples, cored and thinly sliced
1 1/2 lb. endive, halved lengthwise, trimmed, and cut crosswise into 1-inch pieces
2 c. seedless grapes, halved lengthwise
1/2 c. toasted pecans, broken into pieces
In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans.
Toss to combine.