1 1/2 pounds Belgian endive (4 to 6), halved lengthwise, trimmed, and cut crosswise into 1-inch pieces
2 cups seedless green grapes, halved lengthwise
1/2 cup toasted pecans, broken into pieces
In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.
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