Sur La Table: Stuffed endive with grapes, pecans and blue cheese - WBRC FOX6 News - Birmingham, AL

Sur La Table: Stuffed endive with grapes, pecans and blue cheese

Ingredients

1 tablespoon minced shallot

1 teaspoon honey

1 teaspoon dijon mustard

2 tablespoons extra-virgin olive oil; more for drizzling

1 tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives; more for garnish

sea sale & freshly ground black pepper

4 oz. blue cheese - crumbled

1/2 cup chopped pecans - toasted

1 cup red seedless grapes - quartered

2 heads endive, stemmed and leaves separated

Cooking Instructions

In a medium bowl, add shallot, honey mustard, creme fraiche, olive oil and herbs. Whisk to combine. Taste and adjust seasoning with salt and pepper. With a silicone spatula, fold in cheese, pecans and grapes.

To serve: Fill individual leaves with about 2 tablespoons of filling and arrange on a serving platter. Garnish with a drizzle of olive oil and serve immediately.

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