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.