I first had this at the Carversville Inn in Doylestown. I fell in love with it, and cajoled the chef to give me the dressing recipe. The rest I had to figure out (the spice on the pecans!) but I think I came pretty close :-) It has to be my absolute favorite salad of all times, in addition to making your house smell lovely! —rhinna
Put the Apple Cider in a saucepan. Bring to a boil. lower to a simmer, and reduce the Cider to six ounces, let cool.
Combine the Cider reduction, Cider vinegar, oil, salt and pepper to taste in a bottle and shake. Set aside.
Combine melted butter and curry powder (you may add a bit more, but there should only be a nuance) Toss with pecan halves, and put on a foil lined pan to toast in a preheated 350 degree oven for 10-15 minutes. Watch closely to ensure they do not burn. Remove and cool.
Wash and trim watercress.
Rinse Belgian endive, and separate the leaves.
Cut apple lengthwise into quarters, remove seeds, and slice.
Toss watercress with apples, gorgonzola, and pecans.
Arrange endive leaves artfully on plate in a star or flower type pattern (the bases meeting in the center), heap a portion of watercress mixture on top.