By: Contessa Laville
I’ve created this recipe as part of my “Around the World with Contessa” blog theme where I feature dishes from different countries. Belgium was one of the countries that I have recently featured on my blog. My endive salad creation was part of my homage to the Belgian cuisine.
2 California/Belgium Endive
1 tablespoon Butter
1 teaspoon maple or agave syrup
1/2 cup toasted finely chopped walnuts
1/2 cup Spanish Goat Cheese
What you need: Two California/Belgium Endives (wash and pull apart, purchased from Whole Foods Market). 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 Market) and stuffed the salad mix in each endive leaf. Enjoy!
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