Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

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¿Cómo hacer Apple, Blue Cheese & Hazelnut Salad on Endive Leaves?

 

Ingredientes de Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

1 large (about 8 oz.) tart-sweet red apple, such as Gala or Braeburn, 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 Tbs. mayonnaise
1 Tbs. fresh lemon juice
Kosher salt
5 Belgian endives, leaves separated; smallest leaves saved for another use
1/2 cup hazelnuts, toasted and coarsely chopped

Resumen de Preparación

A continuación un breve resumen para la preparación de Apple, Blue Cheese & Hazelnut Salad on Endive Leaves.

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.

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