Endive Boats with Pears, Blue Cheese, and Walnuts


  • 1 T olive oil
  • 1 ½ c finely chopped Barlett or Anjou pear
  • 1 T honey
  • ⅛ t kosher salt
  • 2 oz Gorgonzola cheese, crumbled (about ½ c)
  • 16 Belgian Endive leaves (2 heads)
  • ¼ c chopped walnuts


Heat a medium skillet over medium heat. Add oil to the pan and swirl to coat. Add pear, cook 2 minutes until softened, stirring occasionally. Remove from heat and stir in honey. Cool 3 minutes and stir in salt and cheese. Spoon about 2 t pear mixture onto each leaf. Sprinkle with walnuts.

Submitted by Myrna Kirschner