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Belgian Endive Stuffed Salad

By Contessa Laville • April 13, 2011 • 2 Comments

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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.

—Contessa Laville

Serves 6

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!

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