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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Endive with Apple, Blue Cheese & Toasted Hazelnuts Recipe

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This recipe for Endive with Apple, Blue Cheese & Toasted Hazelnuts is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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