1 garlic clove, minced
1 tablespoon mayonnaise
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 lb parmesan cheese, diced (tiny)
1/2 cup celery chopped fine
1 cup toasted walnuts, chopped fine
1/4 cup flat leave parsley, chopped fine
5 endives, leaves removed.
Mix everything together. Put a spoonful of filling in each endive. Eat.
FYI, the amount I made for Christmas was this recipe doubled. Also, if you want to make it ahead of time, set aside the chopped walnuts and add them just before filling the leaves...they taste better crunchy.