Apple & endive salad with dates, pomegranate, sumac, & honey walnut labneh

Ingredients

• 17.5 ounce fage all natural greek yogurt
• 2 teaspoons honey
• 1/2 teaspoon orange blossom water
• 2 tablespoons toasted walnuts
• 3 honey crisp variety of apples
• 4 medjool dates
• 4 tablespoons Pomegranate seeds
• 2 tablespoons toasted walnuts
• 1 tablespoon fresh mint leaves
• 1 1/2 teaspoon honey
• 1 teaspoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 or less teaspoon sumac
• 4-5 smaller size endives

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Preparation

• In a bowl add julienned apples and coat them with lemon juice to prevent the apples from oxidizing.
• Add the 3 chopped endives, dates, pomegranate seeds, chopped mint, chopped walnuts. Mix the honey, 1/2 tsp fresh lemon juice & olive oil in a separate small bowl, whisk well and then add to the salad. Toss the salad well.
• Plate the salad with 2 tablespoons of Labneh spread into a round disk like shape.