Ingredients

The following ingredients have 8 Servings
  • 1/2 cup walnuts
  • 2 heads Belgian endive
  • 4 firm but ripe pears, such as Bosc
  • 6 oz. Gorgonzola cheese, at room temperature
  • Frisée leaves for garnish

Instruction

  • Preheat an oven to 350°F.
  • Place the walnuts in a single layer on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 10 to 12 minutes. Pour the walnuts onto a plate and let cool, then chop coarsely.
  • Separate the leaves of the endives. Choose about 40 of the pale ivory to light green inner leaves (reserve the others for another use).
  • Halve and core the pears, then finely chop. Spread a teaspoonful of the cheese on the base of each endive leaf. Top with a little pear, a sprinkle of nuts and a few frisée leaves. Serve immediately. Serves 8.
  • Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).