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Endive with Caramelized Pears and Blue Cheese

Classic combination of pears, blue cheese and walnuts...

1½ cups		chopped peeled Bosc pear (about 3 medium)
1 Tbs		granulated sugar
2/3 cup		(about 3 ounces) crumbled blue cheese
2 Tbs		chopped walnuts, toasted
1/8 tsp		salt
24 small		Belgian endive leaves (about 3 heads)
1 tsp		chopped fresh parsley

1	Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pear and sugar to pan; sauté 2 minutes or until tender. Cool.
2	Place pear mixture, blue cheese, walnuts and salt in a bowl; stir gently to combine. Spoon about 1½ T. pear mixture into each endive leaf. Arrange leaves on a platter; sprinkle evenly with parsley.

Servings: 12

Yield: Serv. Size: 2 filled endive leaves

Cooking Tips

*This presents well for entertaining.

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