The combination of flavors in this appetizer is delectable. The bitterness of the endive mixed with the creamy blue cheese,  sweet fig, and balsamic vinegar, plus the crunch of the pistachios, make my mouth water while writing this. 

 

I suggest using a good quality balsamic vinegar and blue cheese for this recipe, it makes a big difference in the flavor of the appetizer. 

 

Yield 8 servings, two pieces each

 

4 heads of Belgian endive, washed and leaves removed

12 fresh figs, sliced lengthwise

½ cup blue cheese, crumbled

⅓ cup pistachios, shelled

3 Tbsp balsamic vinegar

 

On a platter, place 16 endive leaves. Place half a fig in each leaf and put the rest of them around the platter. Sprinkle the blue cheese crumbles and the pistachios in the leaves and around the platter. Drizzle the balsamic vinegar over all the leaves and serve. 

 

Just Salt It, and enjoy!