Endive with Gorgonzola, Pear and Walnuts
- 1/2 cup walnuts
- 2 heads Belgian endive
- 4 firm but ripe pears, such as Bosc
- 6 oz. Gorgonzola cheese, at room temperature
- Frisée leaves for garnish
Place the walnuts in a single layer on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 10 to 12 minutes. Pour the walnuts onto a plate and let cool, then chop coarsely.
Separate the leaves of the endives. Choose about 40 of the pale ivory to light green inner leaves (reserve the others for another use).
Halve and core the pears, then finely chop. Spread a teaspoonful of the cheese on the base of each endive leaf. Top with a little pear, a sprinkle of nuts and a few frisée leaves. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).