Endive With Blue Cheese and Nuts
Prep Time
Price Per Serving
Cooking Mode
3 endives
To taste Ground black pepper
for garnish nuts
1 clove garlic
45 mL (3 c. soupe) Tbsp fresh dill, chopped
45 mL (3 c. soupe) Tbsp fresh parsley, chopped
225 g (½ lb.) lb. blue cheese
3 endives
To taste Ground black pepper
for garnish nuts
1 clove garlic
45 mL (3 c. soupe) Tbsp fresh dill, chopped
45 mL (3 c. soupe) Tbsp fresh parsley, chopped
225 g (½ lb.) lb. blue cheese
Directions
1Separate endive leaves and select the 10 best. Rinse and sponge dry with paper towel.
2Use a fork to combine blue cheese, parsley, dill, garlic and pepper in a bowl.
3Place a spoonful of mixture on each endive leaf. Garnish each with a nut.
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Personal Note
Personal Note