- 3 heads endive – washed, dried, and separated into individual leaves
- 1/3 cup crumbled blue cheese
- 1/3 cup sweetened dried cranberries (such as Craisins®)
- 1/3 cup glazed walnuts
- 2 tablespoons balsamic vinegar, or to taste
- Arrange endive leaves on a serving tray.
- Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.