How to Make It
Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 10 minutes, until golden. Let cool.
In a small bowl, whisk the buttermilk with the lemon juice, tarragon, chives and garlic. While whisking constantly, slowly drizzle in the olive oil and season with salt and pepper.
In a large bowl, combine the endive, arugula, kale and scallions with 1 cup of the dressing. Season with salt and pepper and toss to coat. Transfer the salad to a platter, top with the pecans and serve with the remaining dressing at the table.