Recipe courtesy of Jill Davie
Endive Spears with Stilton Cheese, Toasted Pecans, and Sauteed Pears
- Level: Easy
- Yield: 25 spears
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 271
- Total Fat
- 22
- Saturated Fat
- 9
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 40
- Sodium
- 399
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
3 tablespoons butter
2 tablespoons sugar
2 pears, peeled and diced
2 cloves garlic, chopped
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup Stilton cheese, crumbled (or any other blue cheese)
25 endive spears
1/2 cup pecan halves or 25 pieces, toasted
Watercress sprigs, for garnish
1 cup cream cheese (for presentation)
Directions
- In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
- In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.