Roasted Beet, Pear & Stilton Endive Boats
Servings: 8
Ingredients
- 2 heads endive
- 1 small roasted beet
- 1 small pear
- 3 ounces blue cheese such as Stilton, crumbled, about ½ cup
- 1 teaspoon sherry vinegar or white wine vinegar
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- 1 tablespoon finely chopped shallot
Instructions
- In a small bowl, combine the vinegar, salt and shallot. Stir and let marinate for 5 minutes, then stir in the honey.
- Dice the beet and pear and add them to the bowl. The filling can be made up to this point and refrigerated for 4-6 hours.
- Separate the leaves from the endive. Spoon a scant tablespoon of filling into each one, then top with the blue cheese crumbles. Lay on a platter and serve, or refrigerate up to an hour.