Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

Ingredients

• 5 Belgian endives, leaves separated; smallest leaves saved for another use
• ½ cup hazelnuts, toasted and coarsely chopped
• 1 large (about 8 oz.) tart-sweet red apple, such as Gala or Braeburn, cored and cut into ¹/₈-inch dice
• 1 Tbs. fresh lemon juice
• 3 Tbs. mayonnaise
• ¾ cup finely chopped celery (from about 2 large ribs)
• 3 oz. blue cheese, crumbled (to yield about ¾ cup)
• + 1 more ingredients
• • Kosher salt

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt. To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

View full recipe at Fine Cooking