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Endive Spears with Fig, Honey and Gorgonzola

Endive Spears with Fig, Honey and Gorgonzola


¼ cup Bonne Maman Fig Preserves

¼ cup honey

¼ teaspoon kosher salt

2 small heads endive

½ cup crumbled mild blue cheese (such as Fourme d’Ambert or Maytag)

¼ cup toasted walnut halves


Cook Time: 2 minutes

Ready in: 2 minutes

Serves: 6

In a small saucepan set over medium heat, add the Bonne Maman Fig Preserves, honey and salt and whisk to combine. Heat until the salt dissolves and the mixture is thin and hot, about 2 minutes. Keep warm.

Cut off the bottom third of each head of endive. Separate the endive leaves and arrange them on a serving platter. Fill each leaf with a few pieces of the blue cheese and top each with a walnut half. Drizzle with the warm fig honey and serve immediately.

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