Ingredients

The following ingredients have 24 Servings
  • 2 tsp extra virgin olive oil
  • 3 ounces thinly sliced pancetta (sliced into strips)
  • 1 cup chopped peeled and cored fresh pears
  • 1/2 cup fresh pomegranate arils
  • ¼ cup fresh parsley (chopped)
  • 1/2 tsp cracked black pepper
  • 1/3 cup crumbled feta cheese (optional)
  • 24 Belgian endive leaves (about 2 heads)

Instruction

  • In a large non-stick skillet heat the olive oil over medium, add pancetta to skillet and stir occasionally until crisp, about 8 minutes. While pancetta is cooking, toss the pear, pomegranate arils and parsley together in a medium sized bowl and season with black pepper.
  • When the pancetta is ready, pour the contents of the skillet (fat included) over the pear mixture and stir to combine. Then add the feta cheese and toss to combine.
  • Place endive leaves on a serving plate or platter. Fill each leaf with with the pear and pomegranate mixture. Serve and enjoy.