ENDIVE SALAD CUPS WITH REMOULADE & NUT SPRINKLE

Remoulade:

Handful fresh parsley, chopped +extra for serving;

1/2 small red onion, finely chopped;

2 small gherkins, chopped;

1 Tbsp  (15ml) capers, chopped;

Juice  (30ml) and grated peel of 1/2 lemon;

3 Tbsp  (45ml) double cream plain yoghurt;

1 Tbsp  (15ml) tangy  mayonnaise;

Salt and milled paper;

Salad cups:

4-6 red endives, leaves separated;

1-2 Granny Smith apples, cored and sliced;

2 stalks cerely, sliced;

1 wedge  (120g) blue cheese;

1 packet  (100g) pecan nuts, toasted and chopped;

Combine remoulade  ingredients.

Spoon into endives leaves.

Arrange leaves on a platter and fill each cup with apple, celery and blue cheese.

Sprinkle with nuts, extra parsley and black pepper before serving.

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