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- Preparing Time: 25 minutes
- Total Time: -
- Served Person: 40
- 1 tablespoon lemon juice
- salt
- 3 tablespoons mayonnaise
- 1 cup crumbled gorgonzola cheese
- 3 stalks celery, finely chopped
- 1 apple - peeled, cored and finely chopped
- 5 medium heads belgian endive
- 1 cup chopped toasted hazelnuts
- Carbohydrate 3.3
- Cholesterol 5
- Fat 4
- Protein 2
- Sodium 90
- Calories 54 calories;
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.
