Endive Spears with Goat Cheese, Grapes, and Toasted Walnuts

(from culinarysarah’s recipe box)

These appetizers come together in no time and look spectacular on a large platter. The grape garnish adds a touch of sweetness to the tangy cheese and nut combination.

Source: September 2009 Vegetarian Times

Serves 6 people

Categories: salad

Ingredients

  • 1/4 cup walnut pieces
  • 1 medium or 2 small heads Belgian endive
  • 2 oz aged goat cheese, sliced or crumbled into almond-size pieces
  • 18 red or green seedless grapes, halved
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon toasted walnut oil
  • 1 teaspoon honey
  • 2 tablespoons finely chopped chives

Directions

  1. Preheat oven to 350 F. Toast walnuts 10 to 12 minutes or until fragrant. Cool.

  2. Separate large leaves from endive heads, saving small leaves for another use.

  3. Place 12 endive leaves on large platter. Fill each endive leaf with 2 teaspoons goat cheese; top with 3 grape halves and 3 walnut pieces.

  4. Whisk together vinegar, oil, and honey in small bowl.

  5. Drizzle scant 1/4 teaspoon vinaigrette over each filled leaf and sprinkle with chives.

  6. Makes 12 endive spears.

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