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

Description

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.

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