Air Fryer Endive Boats with Warm Pear, Mild Gorgonzola and Crunchy Walnut

Instructions

1. 1

   Preheat the Air Fryer to 350°F / 175°C for 3 minutes.

2. 2

   Carefully separate the large endive leaves to make 12 to 16 little boats. If some bases are too long, trim them slightly so they sit flat. Set the leaves aside and finely chop the tender inner core left from the endives.

3. 3

   In a bowl, toss the diced pear with half of the olive oil, half of the lemon juice, a pinch of salt, and a little black pepper.

4. 4

   Arrange the seasoned pear in the Air Fryer basket in a single layer and cook at 350°F / 175°C for 5 minutes, shaking once halfway through, until warm and lightly golden.

5. 5

   Meanwhile, in another bowl, mix the walnuts with the honey, the remaining olive oil, lemon zest, thyme leaves, chopped endive core, the remaining lemon juice, and a pinch of salt.

6. 6

   Add the warm pear to the walnut mixture and toss gently. Fold in half of the crumbled gorgonzola so it softens slightly from the heat of the pear.

7. 7

   Fill the reserved endive leaves with the pear, walnut, and gorgonzola mixture, arranging them like little boats. Sprinkle the remaining gorgonzola over the top.

8. 8

   Place the filled boats in the Air Fryer basket in a single layer, working in batches if needed. Cook at 340°F / 170°C for 4 to 5 minutes, just until the endive is barely tender and the cheese softens.

9. 9

   Remove carefully, finish with extra thyme leaves, a little more black pepper, and an optional drizzle of honey. Serve hot or warm.