cranberry and blue cheese endive spears

Super simple and delicious - the most time consuming part is laying the endive spears out on a platter! Endive look like mini heads of romaine lettuce, with sturdy leaves that hold up great as scoops for appetizers.

makes 2 dozen spears

4 heads endive (not curly)
1 cup craisins
1 cup blue cheese crumbles
1 cup chopped walnuts
2 tbsp dijon mustard
3 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste

Trim end of endive so outer leaves can be carefully removed. Continue trimming end until only the core (smallest leaves) remain. Gently wash and dry endive spears and chop core to be used as filling. In a mixing bowl, whisk together mustard, oil, and vinegar. Add chopped endive, craisings, cheese, and walnuts and gently toss to combine. Lay endive spears out on a platter and fill each spear with 1 tbsp of filling. Serve at room temperature.