Endive Boats with Pear, Blue Cheese & Shallot Vinaigrette
This is a classic combination and tastes fresh and bright for being wintry in spirit. When I made these for the Parisian Charm School book celebration, I used an Amish blue cheese that tastes milder than many blue cheeses — I can't remember its name, but it's readily available. A number of people who said they typically don't like blue cheese, said they liked this one—in fact, they were surprised it was blue cheese. If you don't like blue cheese, you can use goat cheese or feta or really anything you like. The candied pepitas and dressing can be made days in advance. Store the pepitas in an air-tight container at room temperature; store the dressing in the fridge. The endive and pear should be sliced closer to serving time.
