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Spicy Nut Salsa With Blue Cheese

mexican, tex-mex, cheese, salsa

3 tablespoon hazelnut oil or olive oil
4 teaspoon dry mustard
2 teaspoon ground allspice
1/2 cup hazelnuts -- coarsely
1 chopped
1/2 cup pecan pieces
1/2 cup slivered almonds -- coarsely
1 chopped
1 cup celery -- chopped
1 cup gorgonzola or blue cheese --
1 crumbled
2 tablespoon honey

Heat first 3 ingredients in heavy large skillet over medium heat. Add nuts and saute until golden, about 7 min. Transfer to large bowl. Stir in celery, cheese and honey. Season with salt and pepper. Makes 4 cups rec.food.recipes - Ellie L. Cochien - ad976@- Freenet.carleton.ca From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Recipe By : July 1993 issue of Bon Appetit

Yield: 4 servings

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