Ingredients:
6 tablespoons olive oil
2 tablespoons minced green onion
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1 Granny Smith apple, peeled, cored, and sliced
6 large Belgian Endive (wipe, don't wash!)
2-3 tablespoons coarsely chopped walnuts
2-3 tablespoons finely cubed Roquefort cheese
freshly ground pepper
Instructions:
Combine oil, onion, mustard, sugar and apple in a salad bowl and whisk until thoroughly blended. Place the endive leaves into the bowl, then sprinkle with walnuts, cheese and pepper to taste. Chill. Just before serving, toss the salad. Arrange the leaves on a platter or plate and then "load" them with the mixture.
Notes:
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.
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