Winter Harvest Endive Appetizer Cups | Peachy the Magazine

Ingredients

• 1 firm pear, diced to ½-inch cubes
• 1 stalk celery, trimmed and thinly sliced
• 3 tablespoons pomegranate seeds
• 2 tablespoons roasted salted pistachios, chopped
• 2 tablespoons fresh parsley, chopped
• 1 ounce blue cheese, crumbled
• 1 head endive, leaves separated
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons champagne vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• ½ teaspoon cracked black pepper
• ¼ teaspoon sea salt