Endive Leaves with Gorgonzola & Walnuts

Ingredients

- 3 heads endive (about 16 oz.)
- 6 oz. gorgonzola or Roquefort cheese, at room temperature
- 4 tbsp. mayonnaise
- About 1/4 cup walnut pieces

Steps

1.Cut stem ends off endive. Separate the leaves; cut off any brown edges. Place leaves on a platter.

2.In a food processor with the metal blade or in a mixing bowl with a fork, blend cheese and mayonnaise until creamy; it will be slightly lumpy.

3.Using a knife or a small spoon, scoop approximately 1 tsp. of the cheese mixture onto the widest end of each leaf.

4.Sprinkle tops with nuts. Cover the filled leaves and refrigerate until chilled.

5.Serve chilled or at room temperature.