Appetizer: United States – Endive Boats with Pear, Blue Cheese and Honeyed Walnut Crunch

Serving Size: 6

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

3 small heads Belgian endive, leaves separated and trimmed
1 ripe but firm pear (Bosc or Anjou), diced small
1 tsp fresh lemon juice
1 / 3 cup blue cheese, crumbled (Gorgonzola dolce or Roquefort) (1.3 oz / 40 g)
1 / 2 cup walnut halves (2 oz / 60 g)
1 tsp unsalted butter
1 tbsp honey
1 / 4 tsp crushed red pepper flakes (optional)
1 tbsp finely minced shallot
1 tsp fresh thyme leaves, chopped
1 tbsp sherry vinegar
2 tbsp extra-virgin olive oil (30 ml)
Sea salt and freshly ground black pepper, to taste
1 tbsp chopped chives or flat-leaf parsley, for garnish

Instructions

Candy the walnuts: In a small skillet over medium heat, toast walnuts 2–3 minutes until fragrant. Add butter, honey, a pinch of salt, and red pepper flakes (if using). Cook, stirring, 1–2 minutes until glossy. Spread on parchment to cool, then roughly chop.
Make the vinaigrette: In a bowl, combine shallot and sherry vinegar with a pinch of salt; let sit 3 minutes to soften. Whisk in olive oil and thyme; season with black pepper to taste.
Prepare the pear: Toss diced pear with lemon juice and a teaspoon of the vinaigrette to prevent browning and lightly season.
Assemble: Arrange endive leaves on a platter. Fill each with a spoonful of pear, sprinkle with blue cheese, and top with chopped honeyed walnuts.
Finish and serve: Drizzle lightly with remaining vinaigrette, garnish with chives or parsley, and add a final crack of black pepper. Serve chilled or at cool room temperature.