"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Endives with Feta Pecan Spread, by Elaine Floyd, is from Growing in Faith Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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.
Separate endive leaves and fill each halfway with pecan spread. Serve chilled.
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