Belgian Endive Appetizer - cooking recipe

Ingredients

4 heads Belgian endive
blue cheese, crumbled
chopped walnuts
chutney (I use mango but any kind should work)

Preparation

Prepare the endive by cutting off the end, and making a V incision. The leaves should come apart easily. Edive is very sensitive to light so keep it in a paper bag until ready for use.
Crumble the blue cheese and mix with chutney. Do a taste test as some folks might like it more tart or sweet.
Top with chopped walnuts.