Stuffed Belgian Endive - cooking recipe

Ingredients

1 tablespoon unsalted butter
1 large firm pear, peeled, seeded
4 ounces goat cheese (room temperature)
4 ounces cream cheese (room temperature)
1/4 cup toasted walnut halves
4 Belgian endive

Preparation

Dice peeled pear into very small chunks.
Saute in butter over high heat until it begins to brown and caramelize.
Cool in refrigerator.
Mix goat cheese and cream cheese in a mixer or food processor until well blended.
Add the cooled pear and mix for a few seconds.
Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
Place filling into each leaf and top with half of a walnut half.
Filling may be made a day ahead of time, but assembly should be done at the last minute.