Ingredients
1 tablespoon lemon juice1 tablespoon water1 large red apple, finely chopped2 celery ribs, finely chopped3/4 cup crumbled blue cheese3 tablespoons mayonnaise4 heads Belgian endive, separated into leaves1/2 cup chopped hazelnuts, toasted
Preparation
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.
