CALIFORNIA PEAR ENDIVE BITES
1 California Bartlett Pear
3 medium heads endive (red or white)
3/4 cup small-dice feta cheese
1 1/2 teaspoons lemon juice
1 Tablespoon olive oil
3/4 teaspoon ground coriander
freshly ground black pepper
Trim the ends off the heads of endive and remove the leaves (will yield 30 to 40 leaves); set aside.
Slice the Bartlett pear into cubes or use a pear slicer to create sections, halve each pear section if desired.
Gently toss the pear, feta, lemon juice, olive oil, and coriander in a medium bowl until evenly coated.
Season with salt and pepper to taste and toss to coat well.
Place a spoonful of the pear-feta mixture on each endive leaf.
Serve immediately or chill for up to one hour.
Serves 8-12 or 1 large salad.
Recipe courtesy of California Endive