Endive à la crème douce de gorgonzola

Ingrédients

• 6 endive leaves
• 1/3 cup (35 to 40 g) crumbled Gorgonzola
• 1/4 cup (50 g) chopped apple
• 2 to 2 1/2 tablespoons (about 20 g) walnuts, chopped
• Balsamic Glaze (page 83), q.b. (for drizzling)

Préparation

1. 1

   Wash the endive leaves and pat dry with a paper towel.

2. 2

   Arrange on a platter or serving tray and layer the filling: first cheese, then fruit, then a sprinkle of nuts.

3. 3

   Drizzle with vinegar and serve.