I used point reyes original blue, which I think may have overpowered the apple and all other flavors in this recipe. Also perhaps using ⅓ cup of blue cheese might be a little more balanced.
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 large red apple, finely chopped
- 2 celery ribs, finely chopped
- ¾ cup crumbled blue cheese
- 3 tablespoons mayonnaise
- 4 heads Belgian endive, separated into leaves
- ½ cup chopped hazelnuts, toasted
Method
- In a small bowl, combine lemon juice and water; add apple and toss to coat. Drain and pat dry.
- Combine the apple, celery, blue cheese and mayonnaise; spoon 1 tablespoonful onto each endive leaf. Sprinkle with hazelnuts.
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