Endive with Bleu Cheese Mousse and Caramelized Walnuts

Endive with Bleu Cheese Mousse and Caramelized Walnuts from The Albemarle Inn
Ingredients

• 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.