2 heads of endive
1 cup chopped walnuts
2 pears
1 cup bleu cheese crumbles
2 tablespoons strawberry jam
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup dried cranberries
Directions:
In a small bowl whisk together the strawberry jam, oil, and vinegar until it forms a vinaigrette. Peel the pears and dice into small cubes. Toss in the vinaigrette with the cranberries and store in the refrigerator for a half hour.
Peel the endive leaves away carefully from the core and rinse. Arrange on a platter.
Take the pear mixture out of the refrigerator and stir in the walnuts. Spoon a tablespoonful on the end of each endive leave. Top with bleu cheese and serve!
Pin It Now!
