¾ cup plain greek yogurt (I prefer Fage 0% or 2%)
2 ounces blue cheese
1 teaspoon extra virgin olive oil
1 teaspoon honey
Salt and black pepper to taste
12–14 Belgian endive leaves (from 2 endives)
1 pear peeled and julienned
3 tablespoons chopped roasted and salted pistachios
2 tablespoons pomegranate arils
Mix together yogurt, blue cheese, oil, and honey until smooth; season with salt and pepper. Refrigerate until ready to use.
Spoon yogurt mixture into endive leaves, top with pear slices, pistachios, and pomegranate arils.