Pear, Walnut, Roquefort Cheese on Endive Appetizers

Ingredients:

• 3 small pears, diced
• 1 cup walnuts, chopped & toasted
• 3 Tbs Champagne vinaigrette
• Roquefort cheese, crumbled
• Endive, ends cut, leaves laid out

Dice the pears, leaving the skin on. In a pan heated to medium heat, sauté the pears in champagne vinaigrette until soft. Add in the toasted walnuts and crumble in the Roquefort cheese. Stir until combined. Let cool.

Scoop onto the wide end of the endive leaves. Place these on a platter as an appetizer for any party.