by Contessa Laville
Photo by Contessa Laville
Contessa Laville's Notes:
Expand2 Belgian Endive Ask a question about this ingredient
2 Pears Ask a question about this ingredient
1 tablespoon Butter Ask a question about this ingredient
1 teaspoon maple or agave syrup Ask a question about this ingredient
1/2 cup toasted finely chopped walnuts Ask a question about this ingredient
1/2 cup Spanish Goat Cheese Ask a question about this ingredient
What you need: Two Belgian Endives (wash and pull apart, purchased from Whole Foods). 2 Pears (any kind will do Korean or Bosc) cut in cubes and saute in one table spoon of butter until the pears are beginning caramelized. This usually takes less than 5 minutes. Add a teaspoon of pure maple or agave syrup. Set aside and let it cool. Meanwhile toast walnuts in a 350 degree oven for a few minutes and chopped finely. Mix walnuts, pear and goat cheese (fresh from the cheese section in Whole Foods) and stuffed the salad mix in each endive leaf. Enjoy!
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Thank you Sagegreen:-)