Recipe courtesy of Margee Berry, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
Yield: 6-8 servings
Ingredients
1/3
c. blue cheese, crumbled
1
tsp. fresh lemon juice
1/4
c. peeled, cored and chopped Granny Smith apple
1/4
c. dried cranberries
3
tablespoons chopped pecans, toasted
1
tsp. prepared (jarred) horseradish
2
heads Belgian endive
Directions
In a medium bowl, add blue cheese and lemon juice; mash lightly with fork. Add apples, dried cranberries, pecans and horseradish; stir to combine.
Wash and separate leaves from core of each endive head. Spoon blue cheese mixture into each leaf. Place filled endive onto decorative platter and serve.
Note:
To toast pecans, place in a small skillet over medium heat. Shake skillet often until pecans are golden all over, about 4 minutes.
