INGREDIENTS:Caramelized Pecan Toffee: 1 cup pecan pieces 2 cups granulated sugarSherry Walnut Vinaigrette: 2 shallots, finely diced 2 sprigs fresh thyme, finely chopped 2 Tbsp. Dijon mustard 1 cup sherry vinegar 1 ½ cups walnut oil 1 ½ cups olive oil to taste, salt and ground black pepperSalad: 5 heads Belgian endive, julienne 3 Granny Smith apples, julienne 3 Bosc or Bartlett pears, julienne as needed, sherry walnut vinaigrette (see above) 1 ½ cups Salemville Gorgonzola, crumbled as needed, ...

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