Place the first 5 ingredients in a medium bowl and whisk to combine. Slowly whisk in the olive oil. Divide and arrange the endive in a fan-like formation on one side of each of 4 plates. Add the butter lettuce to the dressing and toss to coat. Divide and mound the butter lettuce on the endive. Decorate the top of the salad with the berries, apricots or plums and cheese, and then serve.
Recipe Options: Instead of butter lettuce, use 8 cups of baby salad greens in this recipe and toss them with the dressing. For added richness, top each salad with a few pecan or walnuts halves. Instead of goat cheese, top the salad with small cubes of Brie or Camembert cheese.