Endive Salad with Crisp Apples, Blue Cheese, Hazelnuts and a Simple Vinaigrette - Robert Sinskey Vin

Ingredients

• ½ cup toasted hazelnuts, as much of the brown papery skin removed as possible
• 1 large sweet crisp apple with vivid acidity such as Pink Lady or Cosmic Crisp
• 1 teaspoon minced shallot
• ¼ cup cider vinegar
• 2 tablespoons apple balsamic vinegar or sweet balsamic vinegar
• 1 teaspoon salt
• Freshly ground black pepper
• 4 large heads Belgian Endive
• ¼ cup to ½ cup avocado oil
• 4 ounces crumbled blue cheese such as Point Reyes Original Blue or Roquefort