Molly's Endives

This side dish is perfect for the holiday buffet table or perfect as an appetizer.

Ingredients:

• 4-6 Belgian endives, washed and cut into leaves
• 1 lb Gorgonzola cheese
• 1 cup chopped celery
• 4 tbsp olive oil
• 4 tbsp fresh lemon juice
• 2 tbsp mayonnaise
• 1-2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 cup chopped, toasted walnuts
• 3/4 cup chopped flat leaf Italian parsley

Directions:

Using a mortar and pestle, mash garlic and salt together to make a paste. In a large bowl, whisk in lemon juice, olive oil, and mayonnaise. Add garlic paste. Crumble Gorgonzola into mixture. Add celery and mix well. Before serving, add parsley and walnuts, to avoid it getting soggy. Mix well and serve Gorgonzola mixture on the end of the endive leaves.

Number of Servings: 40-60 endives