Apple, Blue Cheese & Hazelnut Salad on Endive Leaves
From Fine Cooking Magazine
January 2005
1 large tart sweet apple--chopped finely
Gala or Braeburn works nicely
3 oz of crumbled blue cheese
¾ cup of finely chopped celery
3 Tbls. Mayonnaise
1 Tbls. Fresh lemon juice
Kosher salt
½ cups toasted nuts…I use walnuts
¾ Belgian endive heads
Combine all ingredients gently and spoon on leaves, chill and serve
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