½ cup (125 ml) sour cream

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) maple syrup

1 tbsp finely chopped shallot

1 tbsp chopped fresh chives

2 endives

1 unpeeled McIntosh apple

Salt and pepper

In a bowl, combine the sour cream, lemon juice, maple syrup, shallot and chives.

On a work surface, remove the core of the endives (the hard, white section that holds the leaves together). Cut the endives in half lengthwise, then thinly slice. Transfer to the bowl.

Core and thinly julienne the apple. Add to the bowl and toss. Season with salt and pepper and toss well.

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