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Ingredients Jump to Instructions ↓

  1. 1 tablespoon lemon juice

  2. 1 tablespoon water

  3. 1 large red apple, finely chopped

  4. 2 celery ribs, finely chopped

  5. 3/4 cup crumbled blue cheese

  6. 3 tablespoons mayonnaise

  7. 4 heads Belgian endive, separated into leaves

  8. 1/2 cup chopped hazelnuts, toasted

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine lemon juice and water; add apple and toss to coat. Drain and pat dry. Combine the apple, celery, blue cheese and mayonnaise; spoon 1 tablespoonful onto each endive leaf. Sprinkle with hazelnuts. Yield: 32 appetizers.

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