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 Wisconsin blue cheese
2 ounces toasted, chopped walnuts
For the dressing, in a small bowl, stir together the half-and-half, mayonnaise, tarragon vinegar, mustard, and tarragon leaves. Put the dressing into a squirt bottle.
For the salad, trim the endive heads and separate the leaves. Arrange the leaves in a circle on salad plates, dividing them among six plates. Top each endive leaf with a thin slice of avocado. Toss 2 tablespoons of the dressing with the coarsely shredded carrots. Spoon 1/2 cup of the carrot mixture onto the middle of each plate. Crumble the blue and sprinkle about 1/4 cup over each salad. Sprinkle with the walnuts. Drizzle the salads with the remaining salad dressing.