My roommate Stacy discovered this recipe online and we made it for Thanksgiving…it was a big hit with us both. I love blue cheese, and the combination of flavors with the crunchy endive is delicious. It is extremely quick and easy too! We used a certain block of creamy blue cheese from Whole Foods called “Mt. Reyes” and it was in my opinion the reason that this was so good. You could probably use crumbled blue cheese but I think the creamier version kept this from being too strong.
- 2 bunches Belgian endive leaves, separated and rinsed
- 1 cup candied pecans (optional)
- 1/4 c. blue cheese crumbled (Mt. Reyes)
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- 1 tsp. dijon mustard
- salt and pepper
Arrange leaves on platter and top with candied pecans and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake to combine well, then season to taste with salt and pepper. Drizzle mixture over endive leave and serve.
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this sounds tasty. what are endive leaves? they look a little like artichoke leaves…
There are a few different kinds, but this was specifically Belgian endive, and looks like this. It is pretty thin actually, and you can just peel the layers off and use them as “scoops” for all kinds of dips…very light and crispy and quite delicious. A friend recently served them along with a spicy garbanzo bean dip that I liked a lot too, so there are lots of creative options!