Roasted Beet, Pear & Stilton Endive Boats
blue cheese, Endive, Beet
small roasted beet
such as Stilton, crumbled, about ½ cup
or white wine vinegar
finely chopped shallot
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.
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