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 
