Blue CheeseStuffed Grilled Endive With Pecans

• 6 large endives, washed, dried and halved lengthwise
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 ounces blue cheese (gorgonzola is great for this recipe), crumbled
• 2 tablespoons buttermilk
• 1 small handful pecans, toasted and coarsely chopped
• pomegranate molasses

1. Heat your grill to medium-high and brush endive halves with olive oil.
2. Season with salt and pepper.
3. While the endive is grilling and cooling, mix the blue cheese and buttermilk together in a bowl until incorporated but still chunky and set side.
4. Sprinkle the toasted chopped pecans evenly over the top, then drizzle lightly with pomegranate molasses, add a little kosher salt and ground pepper if you wish and serve immediately.

endives, olive oil, kosher salt, blue cheese, buttermilk, handful pecans, pomegranate molasses

Taken from www.foodrepublic.com/recipes/blue-cheese-stuffed-grilled-endive-with-pecans/ (may not work)