- 1 cup crumbled Gorgonzola cheese
- 1 apple - peeled, cored and finely chopped
- 3 stalks celery, finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- salt
- 5 medium heads Belgian endive
- 1 cup chopped toasted hazelnuts
- Combine Gorgonzola cheese, apple, celery, mayonnaise, and lemon juice in a bowl and season with salt.
- Separate endives into individual leaves and lay out on a serving platter. Spoon about 1 to 2 teaspoons of Gorgonzola mixture onto each leaf and sprinkle with roasted hazelnuts.
04/16/2018
recipepes.com
Endive Boats with Apple, Blue Cheese, and Hazelnuts, recipe
PT15M
PT1H
5
455 calories