Endive Salad with Blue Cheese, Walnuts and Champagne Vinaigrette

I can't get over the magic of bitter greens. When paired with a bright, acidic vinaigrette, walnuts and funky, creamy blue cheese, this salad sings. Use any blue cheese you want, but Point Reyes Blue Cheese, if you can find it, evokes the wonderful terroir of Northern California.

1 lbs. belgian endive
1 lb. mixed greens
1 c. roasted walnuts
1/2 lb. crumbled Point Reyes blue cheese
1/4 c. champagne vinegar
1 T dijon mustard
1 t minced shallot
1/2 clove garlic, minced
1/2 tsp. crushed red pepper
1 tsp. herbs de provence
1 T honey
3/4 c. extra virgin olive oil
salt and pepper

Cut root end off endives and separate leaves. Roast walnuts in oven at 350 degrees until toasted but not burned. Watch them, they burn fast! In a blender, combine vinegar, mustard, shallot, crushed pepper, garlic, herbs de provence and honey. On high speed, add olive oil until combined, adding splashes of cold water if it gets too tight. Add salt and pepper to taste. In a large bowl, season endive and greens with a little salt, add just enough vinaigrette to coat, and toss. Pile on a platter, arrange walnuts and cheese on top and grind a little black pepper to taste.