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Apple-hazelnut Salad

2 Red Apples; cored and diced
1 c Plain Yogurt
1/2 c Celery; diced
1/2 c Hazelnuts; toasted and chopped
1/4 c Cooked Ham; diced
2 Heads Belgian Endive; separated into spears
2 tb Fresh Chives; chopped

Combine first 5 ingredients in a medium bowl. Place 3 endive spears decoratively on each of 4 plates. Slice remaining spears into 1" long pieces and toss with apple mixture. Divide salad among plates. Sprinkle with chopped chives.


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