- In a bowl, combine the sour cream, lemon juice, maple syrup, shallot and chives.
- On a work surface, remove the core of the endives (the hard, white section that holds the leaves together). Cut the endives in half lengthwise, then thinly slice. Transfer to the bowl.
- Core and thinly julienne the apple. Add to the bowl and toss. Season with salt and pepper and toss well.
Delicious with Spinach Crepes or with a roasted chicken.