Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

Delish!  Served at Mark and Tony’s on Christmas Day, 2004

Yields 35 to 40 hors d’oeuvres

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

Fine Cooking (December, 2004)

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