Apple, Blue Cheese & Hazelnut Salad On Endive Leaves

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1 Tbs. fresh lemon juice

3 Tbs. mayonnaise

5 Belgian endives, leaves separated; smallest leaves saved for another use

1 large (about 8 oz.) tart-sweet red apple, such as Gala or Braeburn, cored and cut into 1/8-inch dice

1/2 cup hazelnuts, toasted and coarsely chopped

3 oz. blue cheese, crumbled (to yield about 3/4 cup)

Kosher salt

3/4 cup finely chopped celery (from about 2 large ribs)

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