Perfection in an Endive Spear

With a fork, mix chevre and crumbled goat cheese in a large bowl. Stir in pistachios, onions, and bacon crumbles until well-mixed. Gently fold in 1/2 cup pomegranate seeds. Refrigerate until ready to serve.

For spears, cut off the flat end of the endive and gently unfold and remove leaves.

For serving, place about 1 1/2 tablespoon cheese mixture into each spear.

I presented mine with the mixture separate from the endive for guests to fill themselves, but you can also present them pre-filled! Garnish with remaining pomegranate seeds.