makes approx. 24 - 30 pieces
1 large pear
1 large apple
1 Tbs lemon juice
1 large or 2 small heads of Belgian endive
approx. 4 ounces blue cheese
approx. 3 - 4 Tbs half and half or heavy cream
1 1/4 cups pecans
3 Tbs honey
parchment paper (see hints below)
Preheat the oven to 350 degrees and then toss a generous one cup of pecans in a mixing bowl with 3 Tbs of honey.
Then spread those out on a parchment paper lined baking tray and place that into the oven.
The pecans are going to take about 8 - 10 minutes to roast and it's a good idea to spin the tray halfway around halfway through.
Rinse out the mixing bowl and add a good chunk of blue cheese to that and add a little splash of half and half or heavy cream and use a fork to mash it into a somewhat thick but creamy consistency.
After the 8 - 10 minutes pull the pecans out of the oven and use a wooden spoon to stir them around occasionally, as they're cooling down, so they don't stick to the parchment paper.
While you're stirring the pecans occasionally, core and cut the fruit into 1-inch thick wedges.....and toss those in a mixing bowl with a little lemon juice to keep them from turning brown.
And also cut the stem end off of the Belgian endive and remove the individual leaves.
You may have to cut the stem end once or twice more as you remove the inner leaves.
Add a dollop of the blue cheese to each sliced apple and pear and each Belgian endive leaf and top each one with a honey roasted pecan.
You could use more of just apples or pears or endive but it's nice to have the variety.
Use the pecans right out of the bag if you don't want to honey roast them.
Make sure the pecans aren't touching each other too much while roasting and stir regularly as the cool to keep them from sticking to the parchment paper.