This fresh salad by Glen Ellen's Star's Chef Ari Wasserman captures all of the best flavors of fall, balancing crisp textures and essences of apples, citrus and greens with earthy flavors of the walnuts and the cheese. A stunner for your autumnal equinox table!


  • 1 head escarole 
  • 1 head castelfranco radicchio 
  • 1 spear each red and yellow endive 
  • 1/4 cup toasted walnuts 
  • 1 honey crisp apple, cut into wedges 


  • 3oz Roquefort cheese
  • 1/8 cup crème fraîche 
  • 1/8 cup heavy cream 
  • 1/8 cup olive oil
  • Salt to taste 
  • Lemon juice to taste
  • Minced garlic to taste 
  • Black pepper to taste 


Cut all chicories, wash and dry well. Toss with walnuts and apples and dress with 3 T Roquefort dressing. Serve chilled