Amount	Ingredient
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, julienned
3 Ounces	chicory frisse
1 Tablespoon	cracked black pepper
1 Ounce	dry sherry
2 Teaspoons	extra virgin olive oil
1 Teaspoon	fresh basil, chiffonade
1/2 Cup	fresh orange juice
12 Ounces	Gorgonzola, DIVIDED
2 Ounces	heavy cream
1 Tablespoon	honey
To Taste	kosher salt and cracked black pepper
2 Large	Navel oranges, segmented
1/2 Cup	red onion, julienned
15 Jumbo	seedless red grapes, halved
1 Teaspoon	shallots, minced
1 Pound	SMOKED TURKEY BREAST, julienned
30	sugar toasted walnut halves
1/2 Cup	white wine vinegar