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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Stuffed Belgian Endive Recipe

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This recipe for Stuffed Belgian Endive is from Hawthorn of Aurora Recipe Club , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 heads of Belgian or French Endive separated into leaves. Use only the sturdy leaves, not limp ones or the smaller inner leaves. Cut off the stem as you go.
5 oz chopped walnuts
1/4 stick butter
1/4 cup brown sugar
4 oz crumbled gorgonzola cheese
1 cup finely chopped red and yellow peppers, mixed

Balsamic vinaigrette recipe
2 T sugar
2T balsamic vinegar
1/4 salad oil (whatever kind you use is fine).
1/2 tsp salt
1/4 tsp pepper
1/2 tsp Dijon mustard

I mixed this in a small blender and put it in a squeeze bottle.
Directions:
Directions:
Melt butter in a skillet, add brown sugar and walnuts and cook for 10 minutes stirring constantly. Remove and cool on plate or wax paper. (Do no leave the stove. This can go from perfect to burnt in a heartbeat)

Fill leaves with the nuts then top with peppers. Sprinkle gorgonzola to taste.

Just before serving, shake balsamic vinaigrette well and drizzle on top of filled leaves.
Personal Notes:
Personal Notes:
I used bib lettuce and some butter lettuce instead of the endive.

 

 

 

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