Endive Autumn Salad

• 16 endive leaves
• 3 tablespoons soft goat cheese
• 1 tablespoon Greek yogurt
• juice and zest of half a small lemon
• 1 handful dried cranberries
• 1 handful diced apple (skin on if you like - I do) - I had mini apples in my veg box, so I used 4
• 1 handful candied walnuts (I buy them that way, but they can be made by tossing the nuts with a tbsp of balsamic, a tbsp of brown sugar and some salt and roasting in a medium oven for a few minutes - watch them or they burn)
• salt and pepper

1. Mix the goat cheese with the yogurt. lemon and lemon zest
2. Add the apple and the cranberries and season well
3. Spoon the mixture into the solid end of the endive (or spoon into a bowl and use the endive leaves and other raw veg as scoops)
4. Put the walnuts into a zip lock bag, seal and bash with a mug or rolling pin so that they're crushed buy still lumpy, then sprinkle on top
5. If you can make that you can make this:
6. Add diced celery for a more classic Waldorf note
7. Add diced roasted chicken and serve on chopped salad leaves
8. Or serve on top of cous cous
9. Add a tsp of chopped fresh tarragon to the goat cheese mixture
10. Toast slices of French bread then sub with a cut clove of garlic and drizzle over some olive oil. Spread the mixture (minus the endive) on top to make crostini.

endive, goat cheese, greek yogurt, lemon, handful, handful, handful candied walnuts, salt

Taken from food52.com/recipes/8838-endive-autumn-salad (may not work)