Bitter Greens with Apples, Pecans and Buttermilk Honey Dressing

Bitter Greens with Apples, Pecans and Buttermilk Honey Dressing                      4 to 6 servings

Whisk together in a small bowl:
      1/4 c cider vinegar
      1/4 c sour cream or yogurt
      1/4 c buttermilk
      3 T honey or maple syrup
      1 t minced garlic
      1 green onion, minced
      pinch of ground red pepper
      salt and black pepper, to taste
Add in a slow and steady stream, whisking constantly:
      1/2 c olive oil
Combine in a salad bowl:
      4 c bite-sized pieces arugula, washed and dried
      1 small head radicchio, washed, dried, and torn into bite-sized pieces
      2 Belgian endives, washed, dried, and sliced lengthwise into long strips
Stir the dressing well, add just enough to moisten the greens, and toss to coat.  Divide the greens among salad plates and top with:
      2 Granny Smith or other tart apples, cored and very thinly sliced
      1/2 c pecan halves, toasted

Serve immediately.