Endive Petals with Rosemary Chevre
The rosemary-goat cheese filling here can be made up to two days ahead. Arrange the finished petals in concentric circles on a large round platter for an elegant flower-like presentation.
1. Mash chevre in bowl until chunky. Stir in shallots, oil, rosemary, and pepper, and season with salt, if desired.
2. Spoon 2 tsp. chevre mixture on widest end of each endive leaf, and top each with 1 candied pecan. Set leaves in circular pattern on serving platter.