Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 24 \N | Endive spears |
| \N \N | Gorgonzola cheese |
| \N \N | Walnut halves |
Wash and pat dry 24 endive spears. Place ½ teaspoon Gorgonzola cheese on each spear and garnish with 1 large toasted walnut halve.
Recipe By : the California Culinary Academy From: El Charro Cafe Favorite Recipes File