I know it’s not spring, I know there are not a lot of parties right now, but this dish calls for inviting over a few folks and pouring a little libation. Shake up a gin cocktail or open a crisp white wine and toast to things fresh, green, sweet and crisp. I would also serve this at a brunch or shower in a heartbeat!
Goat Cheese and Walnut Endive Cups
10 to 12 servings
4 oz. plain goat cheese
1/3 cup chopped toasted walnuts, plus more for garnish
1½ Tbsp. honey, plus more for garnish
Leaves of 1 to 2 endive heads
1 medium ripe pear, cored and diced
• In a small bowl, mix together the goat cheese, walnuts and honey. Fill each endive leaf with about 1 tablespoon cheese mixture, then sprinkle the with the pears. Garnish with a drizzle of honey and more walnuts, and serve.
Dee Ryan is a longtime contributor to Sauce Magazine who pens Just Five.
This article appears in January 2018.