Stuffed Belgian Endives with
Goat Cheese and Pear
- 2 Belgian Endive Heads, Leaves Separated
- 8 oz Goat Cheese
- 2 Tbsps. Chives, Finely Chopped
- 1 Pear, Peeled and Diced
- ¼ Cup Pine Nuts (or Chopped Walnuts)
- Honey (to drizzle)
- In a medium bowl, mix the goat cheese and chives together.
- Add a small spoonful of the goat cheese mixture to each endive leaf and top with the diced pears and pine nuts. Repeat this until all of your leaves are stuffed.
- Drizzle with honey and serve!