Recipe
APPLE BLUE CHEESE AND HAZELNUT SALAD ON ENDIVE LEAVES
Serves: 8
Preparation time: 20 minutes Totaltime: 20 minutes If they like it, it serves 8 otherwise
Ingredients
- 1 large Tart-sweet red apple, such as a gala or Braeburn. cored, cut into 1/8" dice.
- 3 ounces blue cheese, crumbled, to yield about 3/4 cup
- 3/4 cup (2 large) ribs celery, finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- Kosher Salt
- 5 Belgium endives, leaves separated; smaller leaves saved for another use
- 1/2 cup hazelnuts, toasted and coarsley chopped
Preparation
-
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.
-
Warm brussels sprout salad
-
Broccoli apricot and red pepper salad
-
Cheese croquettes
-
Tuna salad sandwich
In the kitchen. Happening Now
The latest
