Endive with Bleu Cheese Mousse and Caramelized Walnuts from The Albemarle Inn
  • ¾ block of sour cream cheese
  • 1 pack Saga bleu cheese
  • Salt and pepper to taste
  • Endive
  • Walnuts
  • Sugar
  • Cherry tomatoes

Bleu Cheese Mousse Preparation

  • Cream above ingredients and soften in mixer.
  • Put mixture in pastry bag.

Caramelized Walnut Preparation

  • Melt a thick layer of sugar on high heart in small sauté pan.
  • Turn off heat immediately; add walnuts and stir until they're are glazed.
  • Spread nuts on heavily Pam-coated wax paper and separate with a spatula. (Caution: Nuts will be extremely hot.)
  • When cool, pull off paper and store in an air-tight container.
  • Separate and cut leaves off endives.
  • Pipe bleu cheese mousse from pastry bag onto endive and top off with caramelized walnuts. Arrange the endive in a circular format and fill the center of the serving bowl with cherry tomatoes.