Pear Endive Salad
This recipe is presented as a salad, but you could also chop the pears and walnuts more finely, and place with some crumbled blue cheese in the endive leaves, like filling little boats, for appetizers.
3 Endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices
1/4 bulb of fennel, finely chopped
2 Tbsp chopped walnuts
2 Tbsp crumbled gorgonzola or other blue cheese
1 pear, cored and chopped
2 Tbsp olive oil
2 teaspoons balsamic
Sprinkle of kosher salt and freshly ground black pepper
1. Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine.
2. Drizzle olive over the salad. Drizzle cider vinegar over the salad. Toss to combine. Season to taste with a sprinkling of salt and pepper. Serve immediately.