Prepare the salad dressing in a non-reactive prep bowl. Cover and refrigerate for 1 hour. Taste and adjust if necessary. If the dressing is too thick you can thin it will a little bit of milk or cream.
Wash well and spin dry the curly endive and lettuce. Tear into smaller pieces and place in a large serving bowl.
Just before serving, toss the capers and Emmentalar cheese with the greens. Pass the dressing.