Apple, Blue Cheese and Hazelnut Salad served in Endive

Endive leaves make a great base for serving this creamy apple salad.

Serves 4

1 large red apple, such as Gala, cored and diced

3 oz. blue cheese, crumbled

Â½ cup celery, sliced

3 tablespoons mayonnaise

1 tablespoon fresh lemon juice

Kosher salt

4 large 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.