Endive Salad Cups with Blue Cheese & Toasted Walnuts & Pancetta

A spectacular way to serve salad at a party. Salty pancetta is tossed with toasted walnuts, tart dried cherries and sharp gorgonzola then spooned into individual endive cups.

Endive Salad Cups with blue cheese and toasted walnuts and pancetta

Endive Salad Cups with Blue Cheese & Toasted Walnuts & Pancetta

Cook Time 10 min | 6-8 Servings


2 teaspoon extra virgin olive oil
3 ounces thinly sliced pancetta sliced into strips
½ cup tart dried cherries, chopped
¼ cup fresh parsley chopped
½ teaspoon cracked black pepper
⅓ cup crumbled gorgonzola cheese
¼ cup toasted walnuts, chopped
24 Belgian endive leaves about 2 heads


How to Make It

In a large non-stick skillet heat the olive oil over medium, add pancetta to skillet and stir occasionally until crisp, about 8 minutes. While pancetta is cooking, toss the cherries, walnuts and parsley together in a medium sized bowl and season with black pepper.

When the pancetta is ready, pour the contents of the skillet (fat included) over the filling mixture and stir to combine. Then add the gorgonzola and toss to combine.

Place endive leaves on a serving plate or platter. Fill each leaf with the filling. Serve and enjoy.