Prep 20 mins
Cook 0 mins
I got this from Yelton Manor B&B & The Manor Guest House. I don't know why they ask you to just wipe the endive but I believe that, in todays market situation, I'd go ahead and wash it just before serving.
- 6 tablespoons olive oil
- 2 tablespoons minced green onions
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon sugar
- 1 granny smith apple, peeled, cored, and sliced
- 6 large Belgian endive, separate leaves (wipe, don't wash!)
- 2 -3 tablespoons coarsely chopped walnuts
- 2 -3 tablespoons finely cubed Roquefort cheese (or a milder cheese if you prefer)
- fresh ground pepper
- Combine oil, onion, mustard, sugar in a salad bowl and whisk until thoroughly blended.
- Add apple and chill until needed.
- Just before serving, mix the ingredients again and then sprinkle with walnuts, cheese and pepper to taste.
- Arrange the leaves on a platter or plate and then "load" them with the mixture.
- The leaves of Belgian endive are shaped like small, oblong scoops and are ideal for holding a bite of something as savory and scrumptious as this fruit, cheese and nut mixture.