- Appetizer
- American
- No-cook
- Make-ahead
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 3 heads
Belgian endive, about 1 lb total
- 1
ripe but firm pear (Bartlett or Anjou), cored and cut into 1/4-inch dice
- 2 tsp
lemon juice
- 4 oz
blue cheese (Gorgonzola or Roquefort), crumbled, about 1 cup
- 1/2 cup
candied walnuts, roughly chopped
- 2 tbsp
honey
- 1 tbsp
chives, thinly sliced (optional)
black pepper, freshly ground, to taste
- Gluten-free
- Vegetarian
Contains milk (blue cheese (Gorgonzola or Roquefort)) and tree nuts (candied walnuts).
Not checked: ripe but firm pear (Bartlett or Anjou).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Trim about 1/4 inch off the root end of each endive and peel the leaves away one at a time, keeping them whole. Use the large and medium leaves as spears (you want about 24) and save the small inner ones for a salad. Rinse only if needed and pat completely dry, then arrange the spears on a platter with the hollow side up.
5 min
- 3 heads Belgian endive
- Step 2
Core the pear and cut it into 1/4-inch dice (no need to peel). Toss the dice in a small bowl with the lemon juice so they don't brown.
3 min
- 1 ripe but firm pear (Bartlett or Anjou)
- 2 tsp lemon juice
- Step 3
Spoon about 2 teaspoons of crumbled blue cheese into the wide end of each endive spear, then top each with a few pieces of diced pear.
4 min
- 4 oz blue cheese (Gorgonzola or Roquefort)
- Step 4
Scatter the chopped candied walnuts over the spears, drizzle each lightly with honey, and finish with the chives and a few grinds of black pepper. Serve within an hour; if making ahead, fill the spears up to 2 hours early, refrigerate, and add the walnuts and honey just before serving.
3 min
- 1/2 cup candied walnuts
- 2 tbsp honey
- 1 tbsp chives
- black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026