1 tbsp cottage cheese
1 clove garlic (minced)
1 tsp cider vinegar
1 tbsp walnut oil
salt and pepper
2 Belgian endives (trimmed and leaves separated)
1 apple (thinly sliced)
1/2 cup stemmed watercress leaves
1/2 cup chopped walnuts
1/4 cup crumbled blue cheese
In a small mixing bowl, mash the cottage cheese and garlic with a fork until smooth. Add the cider vinegar, walnut oil, and salt and pepper; mix to blend, then set aside.
Arrange the Belgian endive leaves onto two plates in a circle with the tips pointing out. Place the apple into the center of the plates, then sprinkle with watercress, walnuts, and blue cheese. Top with the cottage cheese dressing to serve.