Step 1

Gently peel the leaves off of the endive heads. Set them on a platter. You may want to use your knife to carefully shave off some of the back part of each leaf so that they lay flat on the tray.

Step 2

In a large bowl, combine the apples, pistachios, and blue cheese. In a separate bowl, whisk together the olive oil, orange juice, honey, apple cider vinegar, dijon, and minced shallot. Pour the dressing over the other ingredients and mix well.

Step 3

Scoop a spoonful of the filling into each leaf. Garnish with freshly chopped mint. Enjoy!