"This is a lovely alternative to a traditional appetizer. It can be passed or served as a salad course. Makes an excellent starter for Thanksgiving or an elegant fall dinner party." — Fitmommy
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spicy brown mustard
Belgian endive separated into leaves
Bartlett pear, cored and diced
crumbled Gorgonzola cheese
salt and pepper to taste
green onion, sliced
I made this in the morning for a baby shower that was held in the evening. The salad kept well and transported well (I filled the endive leaves before transporting). Also, I used only about half of the dressing and mixed it in with the salad instead of drizzling it - turned out great. I made the following changes and was happy with them: used only 1/4 cup olive oil; mixed half blue cheese with half goat cheese to cut down on the strong blue cheese flavor. I think it was an attractive appetizer when arranged in a pretty way on a plate.
I agree with the first review. There was way to much olive oil. I thought so as I put it in, should have followed my instincts. And much as I love Gorgonzola; flavor was too strong. I may make again with her suggestions, but not this holiday!
I served this at a party of over 50 people. Much of the food choices were catered, but this was one of my own additions. I used goat instead of gorgonzola but the result was just a delicious. This one dish generated more compliments than all the catered foods. Thank you for sharing this recipe. It will be a go-to for entertaining from now on.
I tossed the filling in he dressing as well and drizzled a bit more on top. Made only 1/4 of the dressing and still had some leftover. I used Dubliner cheese instead of blue. Also, used 2 heads of endive and choose the choice leaves. Was easy to eat, crunchy and delicious. Seems like "girl food" but the guys enjoyed them as well.
I was in a hurry and didn't read all the reviews, but I naturally did what they suggested and made only half of the dressing and I used canola oil instead of olive oil because I wanted the taste to be lighter. I also modified it with what I had in my fridge, so I used an apple, candied pecans and blue cheese. It was still a hit and the maple dressing really adds a lot to the taste! Great way to have a low-carb and gluten free appetizer!
This was a huge hit at a party. I walked in and it was what everyone was going to first. I used pears from my tree! I did cut olive oil in half for dressing and only drizzled on enough to add flavor. I saved the rest of the dressing for later, but you could potentially cut the recipe in half and 1/4 the olive oil. I cut up the green onions and added them to the stuffing instead of using them as garnish.
* Percent Daily Values are based on a 2,000 calorie diet.
Endive Pear Salad Bites With Maple Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 554
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