Endive Boats with Pears, Wisconsin Blue and Pecans

Endive Boats with Pears, Wisconsin Blue and Pecans

servings
16-20
boats

Ingredients







Cooking Instructions

1

Heat oven to 350oF.


2

In small saucepan over low heat, heat balsamic vinegar for 15-20 minutes, or until reduced by about half. Consistency will be thick and syrupy.
 


3

Place pecans on a sheet pan; toast for 4-5 minutes, or until slightly browned.
 


4

Trim endive heads and separate leaves. Arrange on platter. Divide pears, toasted pecans, blue cheese crumbles, and chicken (optional) equally among endive leaves. Drizzle with balsamic reduction and serve.


Ingredients







Cooking Instructions

1

Heat oven to 350oF.


2

In small saucepan over low heat, heat balsamic vinegar for 15-20 minutes, or until reduced by about half. Consistency will be thick and syrupy.
 


3

Place pecans on a sheet pan; toast for 4-5 minutes, or until slightly browned.
 


4

Trim endive heads and separate leaves. Arrange on platter. Divide pears, toasted pecans, blue cheese crumbles, and chicken (optional) equally among endive leaves. Drizzle with balsamic reduction and serve.


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