Endive Cups

By emp1438

Ingredients

• • 3-4 heads endive, core end removed
• • 1/2 cup blue cheese
• • 1/2 cup pecans, toasted and coarsely chopped
• • 2 green apples, diced 1/2 inch
• • Parsley, chopped
• • 1/2 cup olive oil
• • 1/3 cup sherry vinegar
• • 1 tablespoon finely chopped shallots
• • 1 teaspoon Dijon
• • Sugar
• • Salt and pepper

Details

Adapted from today.msnbc.msn.com

Preparation

Step 1

In a mixing bowl, add Dijon, sherry vinegar and shallots and whisk. Slowly whisk in olive oil until thickened. Season with a pinch of sugar, salt and pepper. Set aside.
In another bowl, add apple, pecans and crumbled blue cheese. Drizzle with vinagrette and toss gently to coat (you will have vinagrette left over for another use). Put a tablespoon of mixture in bottom third of endive leaf and garnish with chopped parsley. Place filled leaves around a serving platter. Enjoy!