Endive Salad Bites with Pears, Blue Cheese, and Pecans- DELICIOUS appetizer!

 

FOR THE DRESSING:

• 2 tablespoons white balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure maple syrup
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

FOR THE ENDIVE FILLING:

• 1 head belgian endive (I have to get this at our local specialty grocery store)
• 1 medium pear cored and cut into small cubes (about 1 cup)
• 3 tablespoons crumbled blue cheese
• 1/3 cup pomegranate seeds (can substitute dried cranberries)  
• 1 tablespoon chopped fresh Italian flat leaf parsley
• 1/4 cup chopped toasted pecans*

Instructions 

PREPARE THE DRESSING:

• Place all dressing ingredients in a mason jar and shake vigorously until combined.

PREPARE THE ENDIVE BITES:

• Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
• Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add half of the dressing, reserving the other half for another use, and toss gently to combine.
• Divide the filling evenly between the endive spears, and top with the pecans just before serving. Enjoy!
  
  
  NOTE: You can also make this as a tossed salad with romaine lettuce instead of endive.