These little salad cups are just perfect for entertaining this time of year. I just made them as a try out for later in the week. Normally I am a bit more organized, but this year I am still finalizing the food. Anyway, they are a success and I think they will be served later in the week. Refreshing nibbles are just as welcomed as hot and lavish ones. These would also make for a great before dinner nibble for any Christmas dinner you may be planning this year.
Blue Cheese and Pomegranate Cups
Makes 12 Salad Cups
12 Endive salad leaves
1 Small pear, quartered lengthways and then sliced (skin on)
1/4 cup walnuts, roughly chopped
For the dressing:
1/4 Cup/60 ml mayonnaise
3 Tablespoons Greek yoghurt
Juice of 1/2 lemon
1 Tablespoon white wine vinegar
1 Garlic clove, crushed
Fresh cracked pepper
1/4 Cup/30 grams crumbled blue cheese
Make the dressing by combining the mayonnaise, Greek yoghurt, lemon juice, vinegar, garlic, salt and pepper in a medium bowl. Stir well and add in crumbled cheese. Give another stir and set aside.
Arrange the endive leaves on a plate. Fill each cup with pear slices, pomegranate pearls, walnuts and top with a small spoon of the blue cheese dressing. These can be refrigerated up to 2 hours before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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