Gather all ingredients before starting the recipe.

• Combine 3 tbsp olive oil, 1 tbsp champagne vinegar and kosher salt and freshly ground black pepper in a jar with a tight lid and shake until combined.
• Trim 2 head endive ends until the endive leaves can separate. You may have to do this several times as you get closer to the middleof the endive.
  
• Arrange on salad plates, top with crumbled blue cheese and toasted walnuts and drizzle with salad dressing.