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Gorgonzola and Belgian Endive





Yields
Makes 10 to 12 servings

 6 heads (1 1/4 to 1 1/2 lb. total) Belgian endive, rinsed and drained
 1/2 pound gorgonzola or other blue-veined cheese
Step 1
1

Trim discolored stem ends from Belgian endive. Separate endive leaves down to small centers. Cut centers in half lengthwise.

Step 2
2

Place gorgonzola in the center of a platter. Arrange endive, tips pointing out, around cheese. Serve with a small knife.

Step 3
3

To eat, cut off a small bit of cheese and put it on a piece of endive.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories73
% Daily Value *
Total Fat 6g8%

Saturated Fat 4g20%
Cholesterol 17mg6%
Sodium 263mg12%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.9g4%
Protein 4.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.