1.

Cut stem ends off endive. Separate the leaves; cut off any brown edges. Place leaves on a platter.

2.

In a food processor with the metal blade or in a mixing bowl with a fork, blend cheese and mayonnaise until creamy; it will be slightly lumpy.

3.

Using a knife or a small spoon, scoop approximately 1 tsp. of the cheese mixture onto the widest end of each leaf.

4.

Sprinkle tops with nuts. Cover the filled leaves and refrigerate until chilled.

5.

Serve chilled or at room temperature.