Not your typical salsa. This innovative topping is terrific with leg of lamb, or use it on endive spears or celery sticks for a party hors d'oeuvre.
Recipe information
Yield
Makes about 4 cups
Ingredients
3 tablespoons hazelnut oil or olive oil
4 teaspoons dry mustard
2 teaspoons ground allspice
1/2 cup hazelnuts, coarsely chopped
1/2 cup pecan pieces
1/2 cup slivered almonds, coarsely chopped
1 cup chopped celery
1 cup crumbled Gorgonzola cheese or blue cheese (about 5 1/2 ounces)
2 tablespoons honey
Preparation
Heat first 3 ingredients in heavy large skillet over medium heat. Add nuts and sauté until golden, about 7 minutes. Transfer to large bowl. Stir celery, cheese and honey into warm nut mixture. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
