Endive Boats with Pears, Blue Cheese, and Walnuts
Ingredients
- 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
Instructions
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.
