Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

Yields 35 to 40 hors d'oeuvres.

To learn more, read:
Easy Hors d’Oeuvres Are Essential
by Laura Werlin
from Fine Cooking
Issue 69
Last Edit Date: 6/13/2011 9:20:57 AM

more about:

1 large (about 8 oz.) tart-sweet red apple, such as Gala or Braeburn, cored and cut into 1/8-inch dice
3 oz. blue cheese, crumbled (to yield about 3/4 cup)
3/4 cup finely chopped celery (from about 2 large ribs)
3 Tbs. mayonnaise
1 Tbs. fresh lemon juice
Kosher salt
5 Belgian endives, leaves separated; smallest leaves saved for another use
1/2 cup hazelnuts, toasted and coarsely chopped

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.

To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Make Ahead Tips

To bring this hors d'oeuvre to a party, pack the apple mixture, the endive, and the hazelnuts separately and quickly assemble them once you arrive (don't make the apple mixture more than an hour ahead). Also, you can toast and chop the hazelnuts for up to one month in advance and freeze them in an airtight container.

nutrition information (per serving):
Size : per piece, based on 40 pieces; Calories (kcal): 30; Fat (g): 2.5; Fat Calories (kcal): 20; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 1; Carbohydrates (g): 1; Polyunsaturated Fat (g): 0.5; Sodium (mg): 125; Cholesterol (mg): 4.5; Fiber (g): 0;

Photo: Scott Phillips

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by MelR, 12/16/2012Big hit at the party. Many people asked for the recipe. I added a little bit of sugar to the apple, mayo mix.

by porkloin, 12/12/2011There was not a single endive wedge left within 20 minutes of serving this AMAZINGLY DELICIOUS appetizer. A definite must for our next dinner party.

by drsteveb, 8/5/2010i agrree that this reicpe is a sure winner for an elegant app. i have used walnuts when i couldn't find/didn't have hazelnuts with excellent results.

by heybaca, 5/1/2010A little bland so I added chopped dates, fried pancetta and crushed black pepper. That made all the difference. Michele from Discovery Bay California

by rt1976, 10/14/2008I made this for my engagement party and it got rave reviews!

by Doeboy, 7/5/2008This is so easy and yet so exceptionally tasty. I once served it before a complex main course and had one guest tell me that he could have made a meal of the appetizer! Be careful not to use too much blue cheese or you won't taste the apple. The endive "dish" makes it good to serve with pre-dinner drinks for a garden party, as long as the endive is not piled too high.