Ingredients for 12 servings:
1. 12 Belgian endive, leaves
2. 1 1/2 ounces blue cheese, crumbled
3. 1 teaspoon toasted pine nuts
4. 1 tablespoon red wine vinaigrette dressing
5. 1 teaspoon fresh chervil, leaves
Directions:
1. Place endive leave spears with the natural curve facing up on a platter.
2. Place blue cheese and pine nuts at the wide edge of the endive, dividing evenly.
3. Drizzle about ¼ teaspoon of vinaigrette along entire length of endive.
4. Garnish with chervil and serve.
Enjoy your meal!