ENDIVE STUFFED WITH APPLE

1/4 cup soy sauce 
1/4 cup balsamic vinegar 
1/2 tablespoon Dijon mustard 
6 tablespoons light vegetable oil 
1 tablespoon hazelnut oil 
1 tablespoon lemon juice

Combine soy and balsamic in a sauce pan, cook over medium heat to reduce by half. Pour into a bowl and let cool. When cool, whisk in the mustard, then oil to form an emulsion. Whisk in the hazelnut oil and lemon juice. Set aside, any extra can be used for another dish. 

4 heads endive 
1 apple (tart or to your taste)

Split the endives lengthwise in half, peel the whole apple and continue to make thin slices of the apple with the peeler. Carefully place pieces of apple between the endive leaves (do not to let apple pieces hang out of the leaves). Cook in a steamer for 8 to 10 minutes until slightly tender. Remove from steamer and place the endive cut-side down in a nonstick pan with the tablespoon of olive oil. Cook over medium heat until golden brown on the cut side and tender throughout, about 5 minutes. Drizzle lightly with vinaigrette (it is intense so don't overdo it) then sprinkle with some chopped hazelnuts for garnish. Serves 4.