DIRECTIONS

Place endive on a large platter and scatter equal amounts of cheese on each. Place 4 wedges of grapes on each and sprinkle with equal amounts of walnuts. Drizzle lightly with honey. (For a bit of heat, drizzle with hot honey.) Serve immediately.

Ingredients

12 large red and green Belgian endive leaves
1/3 cup blue cheese
12 black, green, and red Grapes from California, quartered
1/4 cup coarsely chopped walnuts, toasted
1 tablespoon honey or hot honey

DIRECTIONS

Place endive on a large platter and scatter equal amounts of cheese on each. Place 4 wedges of grapes on each and sprinkle with equal amounts of walnuts. Drizzle lightly with honey. (For a bit of heat, drizzle with hot honey.) Serve immediately.

Notes

This is a vegetarian, gluten-free, low-sodium recipe.

Servings

Makes 6 appetizer servings

Nutritional Information

Nutritional analysis per serving: 90 Calories; Protein 3 g; Carbohydrate 8 g; Fat 5 g (50% Calories from Fat); Saturated Fat 1.5 g (15% Calories from Saturated Fat); Cholesterol 5 mg; Sodium 105 mg; Fiber 3 g.