The outside rim of this platter has the endive with goat cheese (instead of blue cheese) and toffeed cashews (instead of the candied pecans) that were bought instead of hand made to save some time. There are also picked beets on this platter topped with Rondel Herb Cheese, decorated with the tip top of the beet that was cut off in order to stabilize them on the platter. The platter has always been a BIG HIT!!
3 heads of Endive, stem removed, separated and cleaned
4 oz. blue cheese (or any soft cheese)
1/2 lb. pecans
1/2 cup water
1 cup sugar
Make a simple syrup w/ the water and sugar by combining both ingredients in a heavy-bottomed small saucepan. Stir the sugar water until the sugar completely dissolves. Pour the pecans into the simple syrup and stir to coat completely. Pour the pecans out onto a jelly-roll pan that has a cooling rack on top. Cool completely.
Arrange the Endive leaves on a platter. Pinch off a little of the blue cheese and roll it together to form a small ball. Place the cheese on the whitest portion of the endive leaves. Top w/ a candied pecan.
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