bacon, blue cheese & pomegranate endive spears


  • 20 Belgian endive leaves
  • 1/2 cup blue cheese crumbles
  • 1 cup Granny Smith apple, diced
  • 6 slices of bacon, crispy
  • 1 1/2 tsp. extra virgin olive oil
  • lemon juice
  • 1/3 cup pomegranate arils
  • 10 walnuts, crushed

Chop bacon into bite size pieces, apples into 1/4″ cubes, and break up any large chunks of cheese.  Sprinkle apple with lemon juice to prevent browning. Mix in bowl with olive oil. Place about a tablespoon of the mixture on each endive leaf, sprinkle with crushed walnuts & pomegranate arils. Serve cold.

Source: Food Buzz


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