This is a lovely alternative to a traditional appetizer. It can be passed or served as a salad course. Makes an excellent starter for Thanksgiving or an elegant fall dinner party.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the olive oil, vinegar, maple syrup, and mustard together in a blender; blend until smooth.

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  • Arrange the endive on a serving platter with the rounded side down so that the leaves act as little bowls. Fill the endive with the diced pear, walnuts, and Gorgonzola cheese. Be careful to not overfill if you want to pass these. Carefully drizzle the dressing over the filling. Season with salt and pepper. Garnish with green onion to serve.

Nutrition Facts

664 calories; protein 5.2g 10% DV; carbohydrates 26.3g 9% DV; fat 61.6g 95% DV; cholesterol 11.2mg 4% DV; sodium 188mg 8% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
11/04/2009
I made this in the morning for a baby shower that was held in the evening. The salad kept well and transported well (I filled the endive leaves before transporting). Also I used only about half of the dressing and mixed it in with the salad instead of drizzling it - turned out great. I made the following changes and was happy with them: used only 1/4 cup olive oil; mixed half blue cheese with half goat cheese to cut down on the strong blue cheese flavor. I think it was an attractive appetizer when arranged in a pretty way on a plate. Read More
(20)

Most helpful critical review

Rating: 3 stars
12/10/2009
I agree with the first review. There was way to much olive oil. I thought so as I put it in should have followed my instincts. And much as I love Gorgonzola; flavor was too strong. I may make again with her suggestions but not this holiday! Read More
(6)
11 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2009
I made this in the morning for a baby shower that was held in the evening. The salad kept well and transported well (I filled the endive leaves before transporting). Also I used only about half of the dressing and mixed it in with the salad instead of drizzling it - turned out great. I made the following changes and was happy with them: used only 1/4 cup olive oil; mixed half blue cheese with half goat cheese to cut down on the strong blue cheese flavor. I think it was an attractive appetizer when arranged in a pretty way on a plate. Read More
(20)
Rating: 4 stars
12/13/2010
I served this at a party of over 50 people. Much of the food choices were catered but this was one of my own additions. I used goat instead of gorgonzola but the result was just a delicious. This one dish generated more compliments than all the catered foods. Thank you for sharing this recipe. It will be a go-to for entertaining from now on. Read More
(7)
Rating: 3 stars
12/10/2009
I agree with the first review. There was way to much olive oil. I thought so as I put it in should have followed my instincts. And much as I love Gorgonzola; flavor was too strong. I may make again with her suggestions but not this holiday! Read More
(6)
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Rating: 5 stars
09/11/2012
This was a huge hit at a party. I walked in and it was what everyone was going to first. I used pears from my tree! I did cut olive oil in half for dressing and only drizzled on enough to add flavor. I saved the rest of the dressing for later but you could potentially cut the recipe in half and 1/4 the olive oil. I cut up the green onions and added them to the stuffing instead of using them as garnish. Read More
(2)
Rating: 4 stars
10/27/2013
I tossed the filling in he dressing as well and drizzled a bit more on top. Made only 1/4 of the dressing and still had some leftover. I used Dubliner cheese instead of blue. Also used 2 heads of endive and choose the choice leaves. Was easy to eat crunchy and delicious. Seems like "girl food" but the guys enjoyed them as well. Read More
Rating: 5 stars
05/19/2013
I was in a hurry and didn't read all the reviews but I naturally did what they suggested and made only half of the dressing and I used canola oil instead of olive oil because I wanted the taste to be lighter. I also modified it with what I had in my fridge so I used an apple candied pecans and blue cheese. It was still a hit and the maple dressing really adds a lot to the taste! Great way to have a low-carb and gluten free appetizer! Read More
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Rating: 5 stars
05/01/2016
I didn't have walnuts so I used almonds. Read More
Rating: 5 stars
12/18/2019
Easy and terrific! I made it for my good club and they loved it! Read More
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