½ large tart-sweet red apple such as Braeburn or Gala, unpeeled and cut into 1/8-inch dice
2/3 cup crumbled blue cheese (about 1 ½ oz)
1 ½ Tbs. mayonnaise
1 ½ tsp. fresh lemon juice
Kosher salt
3 Belgian endives, leaves separated, smallest saved for another use
½ 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 each endive leaf. Sprinkle with the hazelnuts and serve.
Heather’s note: This is especially visually wonderful with a pink endive that I got at Berkeley Bowl!
Serves: 6
Source: from a magazine simply called "Dinner Parties"
Prepared by: Heather for the April 2008 meeting.