Endive Leaves With Roquefort, Maple-Glazed Walnuts And Pomegranate Seeds

• 4 oz. Roquefort or other good quality blue cheese
• 3 oz. cream cheese
• 2 T heavy cream
• 1.5 t fresh lemon juice (or to taste)
• 25 walnut halves plus a few addtional for good measure
• 1.5 T real maple syrup
• salt and freshly ground pepper to taste
• pinch of cayenne
• 3 heads belgian endive
• seeds from about 1/2 fresh pomegranate

1. Preheat oven to 375 degrees
2. Whip together the two cheeses with a handheld mixer, then blend in the cream and lemon juice until thinned out somewhat. Place in a pastry bag with a large fluted tip and refrigerate until ready to use, up to 1 day ahead, keeping the bag wrapped in plastic.
3. Line a baking sheet with parchment paper. Place the walnuts on the pan. Drizzle with the maple syrup and sprinkle with salt, pepper and cayenne. Toss until coated. Break off part of a nut and taste it to make sure it has enough seasoning. Spread in an even layer and bake until toasted and caramelized, 8-10 minutes. Stir once about halfway through baking to coat evenly.
4. Remove from the oven. Transfer the nuts on their parchment paper to a rack and let cool, then remove from the paper. (You can do this step up to two days ahead. Wrap tightly and store at room temperature.)
5. Pull off the endive leaves one by one, trim ends. Set aside 25 of the largest and nicest looking leaves. Wrap in damp towel then in plastic and refrigerate for up to one day.
6. Take blue cheese mixture out of fridge at least 15 minutes before piping. Trim the ends of each endive leaf and any brown edges. When the blue cheese has softened slightly, pipe about 2" of it into each leaf. Decoratively top with a glazed walnut and 4-5 pomegranate seeds.
7. Will hold in fridge for about an hour before serving.

blue cheese, cream cheese, t, lemon juice, measure, t, salt, cayenne, endive, pomegranate

Taken from www.epicurious.com/recipes/member/views/endive-leaves-with-roquefort-maple-glazed-walnuts-and-pomegranate-seeds-50107576 (may not work)