Pear Salad on Endive

This is always a favorite appetizer, and a great one to serve at your next outdoor dinner party. It has a light, delicious flavor with creamy Cabozola combined with a sweet and refreshing pear salad, all placed neatly on top of an endive “boat”. This appetizer pairs perfectly with a glass of bubbly.

½lb. wedge Cambozola cheese

1 large pear, finely diced

4 Belgium endive

1 tsp. honey

4 tsp. olive oil

1 tbsp. champagne vinegar

1 shallot, finely diced

1 tbsp. chives, finely chopped

Cut the ends off the endives, leaving the individual endive leaves. Mix the diced pear, diced shallot, chives, olive oil, vinegar and honey together in a small bowl and set aside. Place the Cambozola cheese into a small Ziploc bag and pipe a small amount onto each endive. Then place about 1 tsp. of pear mixture on top of cheese. Finish with a half of walnut or pecan. Serves about 6 (serving 3 per person).

Recipe by Chef Emily Buller