Belgian Endive and Apple Salad With Blue Cheese Dressing: Appetizer-Snack
Prep time:15 minutes
4 Gravenstine apples peeled
1 cup Walnut halves toasted in oven for 8 minutes at 350 degrees
7 Belgian endives
1 cup Blue cheese crumbled
1/4 cup Toasted walnut oil
1/2 cup chives chopped
1/2 cup Blue cheese dressing
Cut apples into 1-inch cubes and sprinkle with a little lemon juice. Cut the endives crosswise into 1-inch slices. Keep the cores; they are the best part. Toss the endives and apples with half the crumbled blue cheese, walnuts, chives and another drizzle of walnut oil.
Blue Cheese Dressing: 1 cup of mayonnaise 1 cup sour cream 8 ounces flue cheese, crumbled 1 shallot finely diced and soaked in 1 tablespoon sherry vinegar 2 teaspoons garlic, finely chopped 2 good shots of Tabasco sauce Salt and pepper to taste Juice of 1/2 lemon 1/4 cup of buttermilk
This dressing is as easy to make as putting all the ingredients into a bowl and whisking vigorously until they are well combined. If too thick add buttermilk. Seasoning can be adjusted to taste with salt, pepper, lemon juice or Tabasco.