Stuffed Belgian Endive

DIRECTIONS

• Dice peeled pear into very small chunks.
• Sauté in butter over high heat until it begins to brown and caramelize.
• Cool in refrigerator.
• Mix goat cheese and cream cheese in a mixer or food processor until well blended.
• Add the cooled pear and mix for a few seconds.
• Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
• Place filling into each leaf and top with half of a walnut half.
• Filling may be made a day ahead of time, but assembly should be done at the last minute.