The sweetness of the ripe pear and a drizzle of honey balance out the pleasant bitterness of the endive. You can also slice endive thinly into strips and toss it with a mix of other greens and viniagrette to make a delicious salad.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- Salt and ground black pepper
- 1 firm medium pear, such as Bartlett, cored and thinly sliced lengthwise
- ¼cup coarsely chopped walnuts (toasted if desired)
- ¼cup loosely packed fresh parsley leaves
- 4 ounces goat cheese, crumbled
- 12 Belgian endive leaves (1 large head)
- Honey (optional)
How to Make It
- In a medium bowl whisk together olive oil and lemon juice. Season with salt and pepper. Add pear, walnuts, parsley, and goat cheese. Toss to coat.
- Spoon pear mixture into endive leaves. Arrange stuffed endive on a serving platter. If desired, drizzle with honey.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 140 kcal Calories from Fat: 99 kcal |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Trans Fat 0.0 g |
Cholesterol 15 mg 5% |
Sodium 197 mg 3% |
carbohydrates 6 g 5% |
Dietary Fiber 1 g 3% |
Protein 5 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |