These two-bite endive cups are fast (just twenty minutes!), nutritious, and totally foolproof. They’re naturally vegetarian and gluten free, and packed with flavor. Plus the beautiful green hues and pops of red are so very seasonal and cheerful.
Winter Harvest Endive Cups
Ingredients
Stuffing for Endive Cups
1 firm pear diced to 1/2″ cubes
1 stalk celery trimmed and thinly sliced
3 tbsp pomegranate seeds
2 tbsp roasted salted pistachios chopped
2 tbsp fresh parsley chopped
1 oz blue cheese crumbled
1 head endive leaves separated
Vinaigrette
2 tbsp extra virgin olive oil
1.5 tsp champagne vinegar
1/2 tsp dijon mustard
1/2 tsp honey
1/2 tsp cracked black pepper
1/4 tsp sea salt
Directions
Prepare the raw ingredients. Dice the pear, trim and thinly slice the celery (using a mandoline is useful if you have one), chop the pistachios and parsley, and crumble the blue cheese. Combine all ingredients in a bowl and gently toss.
In a separate bowl, add the olive oil, champagne vinegar, mustard, honey, salt and pepper and whisk vigorously until emulsified. Pour the vinaigrette over the salad and toss to combine.
Gently peel each endive leaf, starting from the outside and working towards the center, and arrange on a platter. Occasionally trimming the root end with a sharp knife will help release the leaves more easily. Scoop the filling into the endive cups. Serve immediately. This dish holds up well at room temperature for at least an hour.