Stuffed Endive with Maple Glaze


Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive and come in two different color, red and yellowish white. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness — great served raw or cooked

A friend posted a picture of some stuffed Endive that she had prepared for the holidays, they looked so yummy, and so going by what I could see and my personal taste, this is what I came up with. Boy is it a HOME RUN!  The added blue cheese crumbles really make them taste amazing, but then when you drizzle on the maple glaze, it’s definitely a party in your mouth!  It’s such an easy recipe, serve them up at your next gathering! 😉

Serving Suggestion....

Serving Suggestion….

1 cup fresh Strawberries, diced
1/2 cup dried Cranberries (I used Craisins)
1/2 – 3/4 cup candied Pecans*, chopped coarsely
1/2 cup crumbled Blue cheese, add more if you’d like
1/2 cup Ken’s Balsamic with Honey dressing (pictured below)
2 – 3 Tbsp. PURE Maple syrup, to taste
Endive leaves, washed, separated, and dried

Combine the strawberries, cranberries, pecans and blue cheese crumbles in a bowl and gently combine well.  Spoon mixture into each Endive leaf and place onto a serving dish.  You can cover them at this point and refrigerate until ready to serve.  To make the dressing, add the dressing with the maple syrup and stir well to combine.  Drizzle the glaze over each stuffed leaf, serve immediately.

*Here’s the link to make the Candied Pecans:










This is the dressing that I used.

This is the dressing that I used.

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