Curly-Endive Salad with Potato-and-Apple Pancakes

In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Mix well and set aside.

In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion.

Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 2 1/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each. Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200 oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.

Cut the remaining apples into thin slices.

Put them in a large bowl along with the greens.

Add all but 2 tablespoons of the dressing and toss. Arrange the salad on plates and top with the pancakes.

Drizzle the remaining dressing over the pancakes.

Wine Recommendation: Dry and fuller in body than those from Germany, rieslings from Alsace will stand up better to the flavors in this dish.