Endive with Pear and Blue Cheese

• Vegetarian
• Gluten free

• Produce

  • 2 leaves Heads Endive
  • 3/4 cup Pear, small
  • 2 Thyme, leaves fresh

• Condiments

  • 2 tsp Balsamic vinegar, high quality

• Nuts & Seeds

  • 1/8 cup Walnuts

• Dairy

  • 3/8 cup Blue cheese

Found on vanillaandbean.com

Description

Directions

• Preheat the oven to 350. Place walnuts on a sheet pan in a single layer. Toast for 8-10 minutes. They should smell fragrant. Remove from oven and pan by placing the walnuts on a cutting board or on a plate. Set aside to cool.
• Trim the end of the each endive and separate the leaves. Use the largest leaves for the appetizer and save the smallest ones for your next salad. Set aside.
• Add the chopped blue cheese and pear to a small bowl and mix gently. Set aside.
• Chop the walnuts to a fine chop.
• On each endive leaf, spoon about 1 1/2 tsp of the pear/cheese mixture on the blunt end of the leaf.
• Sprinkle 1/4 tsp of finely chopped walnuts over the pear/cheese mixture on each leaf.
• Drizzle 1/8 tsp of balsamic vinegar over the walnuts on each piece of endive.
• Distribute the fresh thyme leaves evenly over the endive leaves.