Apple and Onion Salad Endive Spears

½ cup walnut pieces, minced

2 Granny Smith apples - peeled, cored, and minced

1 large sweet onion, minced

¼ cup chopped fresh chives

¼ cup chopped fresh parsley

¼ cup raw apple cider vinegar (such as Bragg®)

¾ cup extra-virgin olive oil

¼ cup crumbled blue cheese

6 Belgian endives, separated into individual leaves

Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.

Combine apples, onion, chives, and parsley in a bowl and toss well.

Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.

Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.