California/Beligum Endive Stuffed Salad

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.

Serves 6

2 California/Belgium Endive

2 Pears

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!

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063


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