Arugula Walnut Pate With Belgian Endive

• 2 cups arugula leaves
• 4 hard-boiled eggs, shelled and chopped
• 14 cup plain yogurt
• 14 cup mayonnaise
• 12 cup walnut pieces
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• 12 teaspoon lemon pepper
• 2 tablespoons lemon juice
• 3 scallions, chopped
• 2 Belgian endive, separated into leaves

1. In a blender, combine arugula, eggs, yogurt, mayonnaise, walnuts, mustard, garlic, lemon pepper, lemon juice and scallions.
2. Puree until fairly smooth.
3. On a serving platter, arrange endive leaves like flower petals around the edge of the plate.
4. Mound pate in the center and use whole leaves as scoops.

arugula, eggs, yogurt, mayonnaise, walnut pieces, mustard, garlic, lemon pepper, lemon juice, scallions, endive

Taken from www.food.com/recipe/arugula-walnut-pate-with-belgian-endive-249655 (may not work)