Greens With Chèvre Dressing

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3/4 cup walnut halves

1 small garlic clove, smashed

Kosher salt

3 ounces creamy fresh goat cheese (chèvre), at room temperature, mixed with 1 tablespoon of water

1 1/2 teaspoons white wine vinegar

1 1/2 teaspoons water

1 tablespoon extra-virgin olive oil

1 tablespoon walnut oil

1/2 teaspoon chopped thyme leaves

Freshly ground pepper

2 heads of Belgian endive, cored and leaves halved lengthwise

One 4-ounce head of frisée, torn into bite-size pieces

1 cup baby arugula

1 Granny Smith apple—halved, cored and thinly sliced

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