Raw endive with blue cheese and pear
Looking for a surprising and simple raw chicory appetiser? This recipe is one to remember. The crispy leaves of raw chicory form the perfect ‘boat’ for a creamy filling of blue cheese, pear, a drizzle of honey and some crunchy pecan nuts. Looks festive, can be made in no time and will please almost everyone, even people who normally turn their nose up at chicory.
Kitchenware
- cutting board
- blade
- spoon
- plate or bowl for serving
Ingredients
- 1 stalk of endive
- 50 g blue cheese
- 1 pear
- 2 el pecans (unsalted) coarsely chopped
- 2 teaspoons of liquid honey or vegan honey preferably from a squeeze bottle
- optional: a few drops of balsamic vinegar
Instructions
- Wash the chicory and cut off a small piece from the bottom to loosen the leaves. Carefully loosen the leaves and pick the biggest, firm ones - they fill up the easiest.
- Place a slice of cheese and a slice of pear in each chicory leaf.
- Divide the pecans among the bites.
- Finish with a small drizzle of honey on top. Optional: a drizzle of balsamic vinegar for an extra bite.
- Serve immediately on a pretty platter.
Notes
Store chicory in the fridge, preferably in the vegetable drawer wrapped in a tea towel or paper bag. this way it stays fresh and crisp for up to five days. Avoid plastic, as it makes chicory limp or damp faster.