TWO BITE SALAD IN AN EDIBLE BOAT:
Peel your endive leaves and place them on a platter in a circular pattern. Put them back into the fridge to stay cool & crisp.
In a separate bowl blend in chopped cranny smith apples, our White Cranberry Pear balsamic vinegar & Blood Orange Olive Oil or a Peppery Ultra Premium Extra Virgin Olive oil and cracked black pepper to marinade for an hour. Toss in some crumbled blue cheese, bacon, diced red and yellow sweet peppers & crushed walnuts.
Spoon in the mixture into the larger spoon end of the endive leaf and serve. Easy!! and very tasty!!