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“crisp leaves of Belgian Endive stuffed with blue cheese”
READY IN:
15mins
SERVES:
6
YIELD:
12 leaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the endive by cutting off the end, and making a V incision. The leaves should come apart easily. Edive is very sensitive to light so keep it in a paper bag until ready for use.
  2. Crumble the blue cheese and mix with chutney. Do a taste test as some folks might like it more tart or sweet.
  3. Top with chopped walnuts.

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