Endive with Caramelized Pears and Blue Cheese

Ingredients

• 24 small belgian endive leaves ( 3 heads)
• 3 ounces cheese blue crumbled
• 1.5 cups bosc pear peeled chopped ( 3 medium)
• 1 teaspoon parsley fresh chopped
• 0.1 teaspoon salt 
• 1 tablespoon sugar 
• 2 tablespoons walnuts toasted chopped

Equipment

• bowl
• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add pear and sugar to pan; saut 2 minutes or until tender. Cool.
3. Place pear mixture, blue cheese, walnuts, and salt in a bowl; stir gently to combine. Spoon about 1 1/2 tablespoons pear mixture into each endive leaf. Arrange leaves on a platter; sprinkle evenly with parsley.