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Author Notes: I've created this recipe as part of my "Around the World with Contessa" blog theme (http://contessalaville.blogspot.com/2011/04/around-world-with-contessa-belgium-part_06.html) where I feature dishes from different countries. Belgium was one of the countries that I have recently featured on my blog. My endive salad creation was part of my homage to the Belgian cuisine.
- 2 Belgian Endive
- 2 Pears
- 1 tablespoon Butter
- 1 teaspoon maple or agave syrup
- 1/2 cup toasted finely chopped walnuts
- 1/2 cup Spanish Goat Cheese
- What you need: Two Belgian Endives (wash and pull apart, purchased from Whole Foods). 2 Pears (any kind will do Korean or Bosc) cut in cubes and saute in one table spoon of butter until the pears are beginning caramelized. This usually takes less than 5 minutes. Add a teaspoon of pure maple or agave syrup. Set aside and let it cool. Meanwhile toast walnuts in a 350 degree oven for a few minutes and chopped finely. Mix walnuts, pear and goat cheese (fresh from the cheese section in Whole Foods) and stuffed the salad mix in each endive leaf. Enjoy!
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.