Endive Salad with Apples, Blue Cheese and Candied Hazelnuts

Appetizers & Snacks, Soups & Salads, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
This is a lovely salad that I originally had in Montreal, at the Dominion Square Tavern, in the dead of winter in 2012. It’s a long way from New York so I had to make my own version.
Endive Salad with Apples, Blue Cheese and Candied Hazelnuts

Ingredients

  • 3 endives, sliced into rounds
  • 1 apple, sliced into thin wedges (I used a Honeycrisp)
  • 1 tablespoons of chopped chives
  • 3 ounces hazelnut halves, candied or toasted
  • 1/4 pound of blue cheese, crumbled
  • Recipe for Maple Vinaigrette
  • Recipe for Fast Candied Nuts

Directions

  1. In a medium bowl, toss together endives, apples, chives with 1/4 cup of Maple Vinaigrette or more to taste, sea salt and freshly ground black pepper.
  2. Top with blue cheese and nuts.
Total time:
Yield: 4 servings

Notes

You can substitute different nuts. I think the original version had pecans on it and walnuts would be wonderful too.