Pour sauce over endive halves. Cover with foil and bake for 15 minutes. Remove foil, then sprinkle cheese evenly over the top. Return to the oven another 15 minutes, or until endive is tender.

While the walnuts are toasting, make the dressing. Whisk together ⅓ cup Greek yogurt, 1 ½ tablespoons olive oil, 1 ½ teaspoons fresh lemon juice, ½ teaspoon whole grain mustard, ¾ teaspoon ...

Bring to room temperature before proceeding.) 3. Separate the endive spears (as you get closer to the center, you may have to trim the bottom to free the spears). 4.

Cut off about 1/4-inch from the bottom corner tip (just big enough to push the cream cheese through). Pipe some herbed cream cheese onto the end of each Belgian endive spear.

Pour dressing over the parsley mixture; toss. 3. Arrange endive leaves on large platter. Fill endive leaves half full with mixture. If desired, scatter pomegranate seeds on top and serve.