Endive Petals with Rosemary Chevre

• 8 oz. fresh chevre or goat cheese (2 4-oz. logs)
• 2 small shallots, finely chopped ( 1/4 cup)
• 2 Tbs. olive oil
• 4 tsp. finely chopped fresh rosemary
• 1/2 tsp. cracked black pepper
• 32 small red or green endive leaves (about 4 heads endive)
• 32 candied pecan or walnut halves

1. Mash chevre in bowl until chunky.
2. Stir in shallots, oil, rosemary, and pepper, and season with salt, if desired.
3. Spoon 2 tsp.
4. chevre mixture on widest end of each endive leaf, and top each with 1 candied pecan.
5. Set leaves in circular pattern on serving platter.

fresh chevre, shallots, olive oil, fresh rosemary, cracked black pepper, red, candied pecan

Taken from www.vegetariantimes.com/recipe/endive-petals-with-rosemary-chevre/ (may not work)