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Endive with Apple, Blue Cheese & Toasted Hazelnuts Recipe

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This recipe for Endive with Apple, Blue Cheese & Toasted Hazelnuts, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Dechen
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 large tart-sweet red apple, unpeeled and cut in 1/8 inch dice
2/3 c. crumbled blue cheese (about 1-1/2 oz.)
2/3 c. finely chopped celery (1 large rib)
1-1/2 tsp. mayonnaise
1-1/2 tsp. fresh lemon juice
kosher salt
2 Belgian endives (leaves separated) [or other type of lettuce leaves]
1/2 c. hazelnuts, toasted and coarsely chopped

Directions:
Directions:
In medium bowl, combine the apple, blue cheese, celery, mayonnaise and lemon juice. Stir gently to combine. Season with salt to taste. To assemble, mound a small spoonful of each of the apple mixture onto each of the endive leaves. Sprinkle with hazelnuts and serve.

Number Of Servings:
Number Of Servings:
20 filled endive leaves
Personal Notes:
Personal Notes:
Great recipe first served at Kim's bridal shower where they disappeared rapidly. One of Kate's favorite dishes! Thanks Jill!

 

 

 

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