Adapted from Fine Cooking Magazine

1 large tart apple
3 ounce blue cheese, crumbled
¾ cub finely chopped celery
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
5 Belgian endives, leaves separated, smallest leaves saved for another use
½ cup toasted hazelnuts or walnuts, coarsely chopped

1. Combine the blue cheese, celery, mayonnaise and lemon juice in a small bowl. Stir gently to combine and set in refrigerator until ready to use. Right before serving core and cut the apple into 1/8 inch dice (the apple will brown if cut too soon).
2. Toss the apple with the other ingredients and fill each endive “boat” with a tablespoon of the apple mixture sprinkle with nuts and serve.

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