Endive leaves with Pear, Pecans, Blue Cheese and Maple-Balsamic Vinaigrette Recipe

Yield:  makes 24

Ingredients:

2 to 3 small Belgian endive, trimmed, leaves separated

1 large firm red pear, thinly sliced

1/2 cup blue cheese, crumbled

1/2 cup candied pecans, coarsely chopped

Maple-Balsamic Vinaigrette:

1 teaspoon finely diced shallot

1 teaspoon Fallot Dijon Mustard

1 tablespoon San Giacomo Agro di Mosto Balsamic Vinegar

1 tablespoon maple syrup

3 tablespoons  Roasted Pecan Oil

Fine Gray Sea Salt to taste

ground Tellicherry Black Pepper to taste

Candied Pecans:

1 teaspoon unsalted butter

1 tablespoon India Tree Light Muscovado Sugar

1 tablespoon Flower Honey

½ cup raw pecan halves

small pinch of Szeged Hungarian Paprika 

To make the candied pecans:

1. Heat a small sauté pan over medium heat. 

2. Add the butter and pecans and cook about 1 minute, stirring frequently to prevent from burning. 

3. Stir in the brown sugar, honey and paprika, and continue stirring frequently until the nuts are evenly glazed, about  2 minutes longer. 

4. Transfer to a cool parchment lined baking sheet, spreading out to separate, and cool.

To make the vinaigrette:

1. Combine the minced shallot, Dijon mustard, balsamic vinegar and maple syrup in a medium mixing bowl. 

2. Slowly whisk in the pecan oil to emulsify. 

3. Season to taste with salt and pepper.

To assemble:

Separate the endive leaves, and arrange 24 on a large platter.  

Top each leaf with a pear slice, a little  of the blue cheese and pecans. 

 Drizzle with the maple-balsamic vinaigrette. 

Alternatively can be served as a salad course.