Gently peel the leaves off of the endive heads. Set them on a platter. You may want to use your knife to carefully shave off some of the back part of each leaf so that they lay flat on the tray.
In a large bowl, combine the apples, pistachios, and blue cheese. In a separate bowl, whisk together the olive oil, orange juice, honey, apple cider vinegar, dijon, and minced shallot. Pour the dressing over the other ingredients and mix well.
Scoop a spoonful of the filling into each leaf. Garnish with freshly chopped mint. Enjoy!
Notes
Store Belgian endive in a brown bag or wrapped in a towel in the fridge (it likes the dark). Look for heads that have large leaves that are big enough to stuff.
This is best enjoyed shortly after making it, since the leaves can get soggy over time.
You can also put all of these ingredients together as a salad. Just chop the endive instead of keeping the leaves whole.