Stuffed Belgian Endive

Directions

1. 1
   Dice peeled pear into very small chunks.
2. 2
   Saute in butter over high heat until it begins to brown and caramelize.
3. 3
   Cool in refrigerator.
4. 4
   Mix goat cheese and cream cheese in a mixer or food processor until well blended.
5. 5
   Add the cooled pear and mix for a few seconds.
6. 6
   Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
7. 7
   Place filling into each leaf and top with half of a walnut half.
8. 8
   Filling may be made a day ahead of time, but assembly should be done at the last minute.