Endive Boats With Apple, Blue Cheese, And Hazelnuts - cooking recipe

Ingredients

1 cup crumbled Gorgonzola cheese
1 apple - peeled, cored and finely chopped
3 stalks celery, finely chopped
3 tablespoons mayonnaise
1 tablespoon lemon juice
salt
5 medium heads Belgian endive
1 cup chopped toasted hazelnuts

Preparation

Combine Gorgonzola cheese, apple, celery, mayonnaise, and lemon juice in a bowl and season with salt.
Separate endives into individual leaves and lay out on a serving platter. Spoon about 1 to 2 teaspoons of Gorgonzola mixture onto each leaf and sprinkle with roasted hazelnuts.