This is the second dish for my “girl’s night” dinner party. It’s the perfect dainty appetizer to substitute for eating a sit-down salad. Endive is pretty bitter, which is why I have stuffed it with creamy, cheesy, and sweet things. The candied pecans add a rich, fatty texture that is also sweet and spicy. The cherries are sweet and tangy. The feta is salty and savory. The perfect balance of flavors for this little portable salad.
Cherry & Pecan Stuffed Endive
Makes: 6 servings
Prep Time: 15 minutes Total Time: 15 minutes
Ingredients:
1 head of endive, stem removed and leaves cleaned
½ cup pecans, roughly chopped
1 tbs brown sugar
1 tsp cayenne pepper
½ tsp sea salt
⅓ heaping cup French feta or goat cheese
½ cup dried cherries
3 tbs champagne vinegar
2 tbs vegetable oil
1 tsp Dijon mustard
juice of ½ lemon
Salt and pepper to taste
Directions:
1. Make the vinaigrette by whisking the vinegar, mustard, and lemon juice together. Add the olive oil in a steady stream and whisk to combine. Season to taste with salt and pepper. Set aside.
2. Make the spicy pecans by heating a sauce pan over medium heat. Add the pecans, brown sugar, cayenne, and salt to the pan. Cook until the pecans are toasted and candied. Remove and cool.
3. Make the endive by sprinkling a scant tablespoon of the pecans, cherries, and feta into each of the leaves. Arrange on a platter for easy handheld pickup. Lightly drizzle the dressing over the leaves and serve chilled to room temperature.
Cooking In Red Socks 