Catalan Endive-Avocado Salad With Wisconsin Blue Cheese

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Wisconsin Cheese


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1/4 cup half-and-half

2 tablespoons mayonnaise

3/4 tablespoon tarragon vinegar

1/2 tablespoon grainy mustard

1/2 teaspoon dried tarragon leaves


2 heads Belgian endive

1 1/2 large avocados, thinly sliced

3 cups, loosely packed, peeled and coarsely shredded carrots

1 1/2 cups (12 ounces) crumbled blue cheese

2 ounces toasted, chopped walnuts

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