Endive Cups with Blue Cheese, Walnuts, and Pomegranate Seeds
Makes about 25 cups
Nutrition per cup– calories: 54, fat: 4g (saturated: 1g), carbohydrates: 4g, protein: 2g, fiber: 2g, sugar: 1g, sodium: 61mg
You can substitute diced or sliced grapes for the pomegranate seeds and honey and 1 teaspoon balsamic vinegar for the pomegranate molasses. My preference for blue cheese is either Stilton or Gorgonzola, but you can use your favorite blue cheese or substitute goat or feta cheese.
¾ cup crumbled blue cheese, preferably Stilton or Gorgonzola
½ cup toasted walnuts, finely chopped
¼ cup pomegranate seeds or ¼ cup diced or sliced grapes
2 tablespoons extra-virgin olive oil
2 teaspoons finely minced shallots
2 teaspoons pomegranate molasses (or substitute 1 teaspoon honey and 1 teaspoon balsamic vinegar)
1 teaspoon lemon juice
3 large Endives, root ends sliced off leaves separated (you will need about 25 leaves)
Combine the blue cheese, walnuts, and pomegranate seeds together in a small bowl.
Whisk together the olive oil, shallots, pomegranate molasses (or honey and balsamic), and lemon juice in another small bowl. Toss half of this mixture into the cheese and walnuts.
Arrange the endive spears on a circular platter, pointed tips facing out. Divide the cheese and walnut mixture among the spears (a scant tablespoon) and drizzle the cheese with reaming vinaigrette. Serve.
Try our other Assorted Endive Cups:
Shrimp, Avocado, and Chipotle Cream
