Shelly's Recipe

APPLE, BLUE CHEESE & HAZELNUT SALAD ON ENDIVE LEAVES

Category: Salad

1 large (about 8 oz) tart-sweet red apple, such as Gala or Brae burn, cored and cut into 1/8 inch dice
3 oz. blue cheese, crumbled (to yield about 3/4 cup)
3/4 cup finely chopped celery (from about 2 large ribs)
3 tbsp mayonnaise
1 tbsp fresh lemon juice
Kosher salt
5 Belgian endives, leaves separated; smallest leaves saved for another use
1/2 cup hazelnuts, toasted and coarsely chopped

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. 35 to 40 hors d’oeuvres