Yelton Manor
South Haven, MI

6 Tbls. olive oil
2 Tbls. minced green onion
2 tsp. Dijon mustard
1/2 tsp sugar
1 Granny Smith apple, peeled and cored
6 large Belgian Endive ( wipe, don't wash!)
2-3 Tbls. coarsely chopped walnuts
2-3 Tbls. finely cubed Roquefort cheese
freshly ground pepper

Combine oil, onion, mustard, sugar and apple in a salad bowl and whisk until thoroughly blended. Place the endive leaves into the bowl, then sprinkle with walnuts, cheese and pepper to taste. Chill. Just before serving, toss the salad. Arrange the leaves on a platter or plate and then "load" them with the mixture.