1. Wash apples and carefully remove top. 2. Scoop out the center of the apple, taking care not to pierce the skin, rub the inside with a lemon wedge to prevent oxidation. 3. Remove cores and seeds, cut the flesh into cubes, sprinkle with lemon juice. 4. Clean and slice the endive (keep a few leaves for garnish). 5. Mix the mustard with the vinegar and oil, salt and pepper throughly. 6. Mash the blue cheese with a fork. 7. Mix the diced apples, chopped endive and Roquefort. 8. Fill apples with this mixture, sprinkle with vinaigrette and garnish with walnuts, celery leaves, and endive leaves. 9. Serve chilled (at least 1 hr in fridge). ---------------------------------------------------------------------------
Nutrition
Ingredients
