Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

Apple, Blue Cheese & Hazelnut Salad on Endive Leaves
Photo by Scott Phillips


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


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