Slice off the base of the endive and separate the endive leaves, carefully pulling them off at the base so they're intact.
Lay the leaves on a large serving tray in a decorative pattern — such as concentric circles or diagonal rows.
Fill the base of each leaf (the strongest and whitest part) with a heaping teaspoon of blue cheese crumbles. Sprinkle each with spiced nuts and top with a drop or two of honey.
To Spice Nuts:
In a small saucepan melt the butter over moderate heat, add the sugar (and spiced if you wish), and stir until the sugar's dissolved. Add the nuts, stirring until golden, 2 to 4 minutes.
Transfer the nuts to a bowl to cool.
Makes 1 cup.
|
