Endive with Buttermilk Blue Caramelized Onions and Fig Jam
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. All these elements come alive in her thoughtful classes as well as her delightful words and television series.
This endive appetizer is a delightful start to a meal, and the blue cheese provides a nice flavor boost to the mildness of the endive.
Warm olive oil in a large skillet over moderate heat.
Add onions and thyme, season with salt and pepper, and cook until onions are soft and caramelized, stirring occasionally, about 30 to 40 minutes. (This mixture can be made a day in advance and refrigerated).
Cut ½ inch off the bottom of each head of endive and discard outer spears. Separate spears, rinse, dry, and store in a single layer under damp towels for up to 4 hours.
Fill the base of each endive spear with warmed caramelized onion mixture, distributing evenly.
Top each spear with ½ teaspoon Buttermilk Blue® and a dollop of fig jam.
Recipe courtesy of Emmi Roth USA