Endive Spears w/ Gorgonzola, Raisin, Dried Cranberry & Walnut Relish

by BriarPatch Cooking School teacher Mayumi Tavalero

1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup toasted walnuts, coarsely chopped
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
4 ounces Gorgonzola (or blue cheese) crumbled
3-4 whole Belgian Endive

Combine all the relish ingredients (except the endive) in a medium bowl; set aside. Divide endive spears by cutting at the base of the vegetable, then peeling back each leaf. Put a small amount of relish into each spear. Arrange decoratively on a platter and serve. That’s it!¬†Makes 20-30 pieces.


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