Endive Salad with Crisp Apples, Blue Cheese, Hazelnuts and a Simple Vinaigrette - Robert Sinskey Vin
Crisp endive, sweet apples, tangy blue cheese, and toasted hazelnuts in a simple vinaigrette—perfect for any occasion. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.robertsinskey.com.
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
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