Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

This is the most popular appetizer I serve -- I have almost always been asked to share the recipe when I serve it to guests. It works well all year round although I prefer it in fall and winter when apples are at their best. A milder blue cheese works best here.

This appetizer is a nice introduction to a meal of French Onion Soup (I like Julia's recipe best in Mastering I) and the green salad and vinaigrette in Ina Garten's Barefoot in Paris.

The recipe is found in the Quick & Delicious supplement at the back of the issue and is also available online at the link below.

http://www.finecooking.com/recipes/apple-blue-cheese-hazelnut-endive-salad.aspx