Endive Salad Bites with Pears, Blue Cheese, and Pecans

• Vegetarian
• Gluten free

• Produce

  • 1 head Belgian endive
  • 1/3 cup Cranberries, dried
  • 1 tbsp Italian (flat leaf parsley, fresh
  • 1 Pear, cored and cut into small cubes (about 1 cup, medium

• Condiments

  • 1 tsp Dijon mustard
  • 1 tsp Lemon juice, fresh
  • 1 tsp Maple syrup, pure
  • 2 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Dairy

  • 3 tbsp Blue cheese

Found on flavorthemoments.com

Description

Ingredients

• 2 tablespoons white balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure maple syrup
• ¼ cup extra virgin olive oil
• salt and pepper, to taste
• 1 head belgian endive
• 1 medium pear, cored and cut into small cubes (about 1 cup)
• 3 tablespoons crumbled blue cheese
• ⅓ cup dried cranberries, coarsely chopped
• 1 tablespoon chopped fresh Italian flat leaf parsley
• ¼ cup chopped toasted pecans*

Directions

• Place the vinegar, dijon, lemon juice, and maple syrup in a small bowl and whisk to combine. Add the olive oil in a steady stream while whisking constantly to emulsify. Add salt and pepper to taste and set aside.
• Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
• Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add enough dressing to coat, and toss gently to combine. Divide between the endive spears, and top with the pecans just before serving. Enjoy!