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Endives with Feta Pecan Spread Recipe

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This recipe for Endives with Feta Pecan Spread, by , is from Growing in Faith Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Floyd
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Belgian endive heads, rinsed and dried
candied pecans (use pre-packaged or see separate recipe)
5 oz. feta cheese crumbles
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
2 tsp. maple syrup
salt and black pepper to taste







Directions:
Directions:
Pecan Spread:

In a small bowl, whisk together olive oil, balsamic vinegar,
dijon mustard, and maple syrup until blended. Add salt and
pepper to taste. Place in a food processor or chopper and
add candied pecans and feta cheese. Process until pecans
and cheese are blended together and broken up into smaller
pieces.

Assembly:

Separate endive leaves and fill each halfway with pecan
spread. Serve chilled.





Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
varies

 

 

 

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