Yield is for one lovely serving tray. It is not possible to indicate how many servings this recipe will yield, as it is completely depending on how large the endives are and how thrilled the guests will be. And they will be thrilled! Best advice is to make a test batch and enjoy by yourself.
2 endives, bottom end removed and leaves separated. Use only the largest leaves; the ones shaped like little skiffs. The remaining ones may be saved for a salad.
6 ounces blue cheese, cut into small cubes about the size of the macadamia nuts
4 – 5 ounces salty macadamia nuts, roasted (dry roast in a frying pan)
1 tablespoon finely chopped fresh mint leaves
1 tablespoon white vinegar
2 tablespoons EVOO
1 tablespoon honey
Whisk together the oil, vinegar, mint, and honey.
Place three nuts in each endive leaf with one cheese cube in between each nut. Put the leaves on a plate in a fashion so that they do not tilt or lean heavily one way or the other. Spoon a little dressing on top along the leaves and serve.
This recipe comes from Hawaii, and with all the Macadamia nuts that were all over the place when I went island-hopping in Hawaii, it was easy to assume it was a native plant. But nooo! The Macadamia nuts originate in Australia, but have commercially been grown in Hawaii since the late 19th century. So now you know!