• 3 to 4 Belgian Endive
  • 1 c walnuts, chopped and toasted
  • 1 c parmesan cheese, coarsely grated
  • 1 clove garlic, crushed
  • 1/2 t salt
  • 1 T mayonnaise
  • 2 T olive oil
  • 2 T lemon juice
  • 1/4 c fresh parsley, chopped
  • 1/2 c celery, finely chopped

Separate and wash Belgian endive. Toast chopped walnuts in a skillet with a small amount of margarine on medium low heat, stir frequently, watch closely.  Mix cooled walnuts, cheese, garlic, salt, mayonnaise, olive oil, lemon juice, parsley and celery.

Arrange leaves like a mum on a round plate (larger leaves to the outside) and then fill each leaf with a bit of the mix or consider a bowl of leaves and a bowl of mix for each person to serve themselves.

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