Apple and Endive Salad with Dates, Pomegranate, Sumac and Honey Walnut Labneh

Course Appetizers

Ingredients in this Recipe

1 tablespoon extra virgin olive oil
1 tablespoon fresh mint leaves, chopped
1 teaspoon fresh lemon juice,reserve some extra if needed
1/2 teaspoon orange blossom water {you may use 1/2 tsp vanilla instead of orange blossom water}
1/4 or less teaspoon sumac, only for sprinkling on top
17.5 ounce fage all natural greek yogurt, strained overnight (you can also use any plain full fat yogurt}
2 tablespoons toasted walnuts, finely chopped
2 teaspoons honey
3 honey crisp variety of apples, cored, undpeeled,julienned (or any sweet apple of your choice}
4 medjool dates, pitted & sliced
4 tablespoons Pomegranate seeds
4 5 smaller size endives, chopped & some leaves for presentation