This simple and elegant dish is perfect for an hors d’oeuvre or first course at your holiday meal. It travels well and your guests will be so impressed! Tres Fabulous!
Belgian Endive spears with Pecans, Bleu Cheese & Cherries
serves 8 as a first course or 16 as an hors d’oeuvre
- 4 bunches Endive, washed & separated
- 1 Cup Bleu Cheese (Maytag, Cabrales, Gorgonzola or your favorite)
- 1 Cup dried Cherries
- 1 1/4 Cup whole candied Pecans (or walnuts)
- 3/4 Cup Balsamic Vinaigrette (store bought)
Arrange endive on serving platter. Sprinkle bleu cheese, nuts and cherries on endive; making sure that each spear has some of the ingredients on them. Lightly drizzle dressing over the spears.* Bon Appetit!
*If you are traveling to a party with this dish, wait to drizzle dressing until you are ready to serve.
(Kristin Hamzik)
Give back while throwing down with the 
November 12th, 2008 at 3:06 pm
This sounds delish! Can I substitute another cheese for the bleu cheese? My Mom isnt a fan and I want to make it for her Thanksgiving party. Thanks!
November 12th, 2008 at 3:13 pm
Hello!
Good question. You can absolutely substitute for the bleu cheese. A creamy cheese works best such as goat cheese, Boursin soft cheese, mascarpone or whipped cream cheese. Try the ones that are flavored to give that piece of the recipe a kick.
You can also substitute any dried fruit for the cherries. Try cranberries, Craisins, apricots, & golden or regular raisins. The fruit adds a sweet/tart element to the dish to round out the flavors.
Thanks for the question!
November 14th, 2008 at 2:55 pm
Thanks so much Kristin!
I actually had this recipe last night at my cocktail party. It was a big hit. Everyone loved that each piece was individually portioned. & I used Gorgonzola. Amazing!