3/4 cup whole hazelnuts

3 cups finely chopped kale (remove stems first)

2 heads Belgium endives, finely chopped

1 red Delicious apple, diced

1 cup plain yogurt

1/4 cup honey

2 tablespoons olive oil

2 tablespoons apple cider vinegar

Preheat oven to 400 degrees.  Place hazelnuts on a baking sheet and roast 3 - 4 minutes.  Allow to cool.

In a large salad bowl, place kale, endive and apples.  In a small bowl, whisk together yogurt, honey, olive oil and vinegar.  Pour over slaw and toss well.  Coarsely chop hazelnuts and mix into salad at the last minute.  Serves 4.  Note:  This slaw holds up well in the refrigerator for two days.