Recipe by Annacia
I got this from Yelton Manor B&B & The Manor Guest House. I don't know why they ask you to just wipe the endive but I believe that, in todays market situation, I'd go ahead and wash it just before serving.
Top Review by DailyInspiration
Made these yummy stuffed endive today to go with our Super Bowl appetizers. Needed something nice and healthy to offset the dips and chips. I made the marinade for the apples, but the olive oil dominated the taste. Hope you don't mind, but I added a little extra sugar and some balsamic vinegar. Turned out really delicious with the addition of the blue cheese and walnuts. Even though I altered the expected taste, I'm giving it 5 stars for ingredients -- loved the combination of the apples, blue cheese and walnuts.
- 6 tablespoons olive oil
- 2 tablespoons minced green onions
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon sugar
- 1 granny smith apple, peeled, cored, and sliced
- 6 large Belgian endive, separate leaves (wipe, don't wash!)
- 2 -3 tablespoons coarsely chopped walnuts
- 2 -3 tablespoons finely cubed Roquefort cheese (or a milder cheese if you prefer)
- fresh ground pepper
Directions See How It's Made
- Combine oil, onion, mustard, sugar in a salad bowl and whisk until thoroughly blended.
- Add apple and chill until needed.
- Just before serving, mix the ingredients again and then sprinkle with walnuts, cheese and pepper to taste.
- Arrange the leaves on a platter or plate and then "load" them with the mixture.
- The leaves of Belgian endive are shaped like small, oblong scoops and are ideal for holding a bite of something as savory and scrumptious as this fruit, cheese and nut mixture.