Categories: Appetizers
Ingredients
- 4-6 Belgian endives
- 1 lb. Gorgonzola cheese
- 1 cup chopped celery
- 4 tbsp. fresh lemon juice
- 2 tbsp. mayonnaise
- 1-2 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 cup chopped, toasted walnuts
- 3/4 cup chopped flat leaf Italian parsley
Directions
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Using a mortar and pestle, mash garlic and salt together to make a paste. In a large bowl, whisk in lemon juice, olive oil, and mayonnaise. Add garlic paste. Crumble gorgonzolla into mixture. Add celery and mix well. Before serving, add parsley and walnuts to avoid it getting soggy. Mix well and serve Gorgonzola mixture on the end of the endive leaves.