Endive Boats with Apple and Roquefort

In a bowl, whisk together olive oil, green onions, Dijon mustard, and sugar until smooth. Add the diced apple and toss to coat. Chill for at least 15 minutes to let the flavors marry.

Just before serving, give the apple mixture another stir. Arrange the endive leaves on a platter like little boats waiting to be filled. (The endive leaves are nature's perfect spoons - sturdy enough to hold the filling but crisp and bitter in the best way.)

Spoon the apple mixture into each endive leaf, then top with crumbled Roquefort, chopped walnuts, and a few grinds of black pepper.