The following recipe is a simple-to-make hors d’oeuvre that is perfect for the summertime because it’s light and the pears are ripe and juicy around this time of year.
It is my personal recommendation to use Anjou pears with this dish because they are refreshing with just a touch of citrus. Pair this dish with a clean Sauvignon Blanc with a crisp finish and notes of grapefruit to compliment the citrus of the Anjou. The wine will also compliment the cheese without overwhelming your palate.
This recipe, courtesy of Aida Mollenkamp, is designed to make 8-12 servings as an hors d’oeuvre. Here is the original link: http://endive.com/node/82
* 3 medium heads California Endive
* ¾ cup of feta cheese, diced
* 2 cups of Anjou pears, diced
* 1 ½ teaspoons lemon juice
* 1 tablespoon olive oil
* ¾ teaspoon ground coriander
* Freshly ground black pepper
Trim the ends off the heads of the California Endive and remove the leaves (you will need 30-40 leaves); set them aside.
Gently toss the feta cheese,Anjoupears, lemon juice, olive oil and coriander in a medium bowl until evenly coated. Season this with salt and pepper and toss to coat well.
Place 1 tablespoon of the cheese-pear mixture into each endive leaf and serve immediately.
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