Arugula Walnut Pate With Belgian Endive

This is from 365 Ways to Cook Vegetarian. “Arugula, also called roquette, is a delicate and spicy green usually tossed into mesclun, or young lettuce mix. You can substitute watercress for the arugula…”

• Ready In: 20 mins
• Yields: 2 cup

Ingredients

• 2  cups arugula leaves
• 4  hard-boiled eggs, shelled and chopped
• 1⁄4 cup plain yogurt
• 1⁄4 cup mayonnaise
• 1⁄2 cup walnut pieces
• 1  teaspoon Dijon mustard
• 2  garlic cloves, minced
• 1⁄2 teaspoon lemon pepper
• 2  tablespoons lemon juice
• 3  scallions, chopped
• 2  Belgian endive, separated into leaves

Directions

1. In a blender, combine arugula, eggs, yogurt, mayonnaise, walnuts, mustard, garlic, lemon pepper, lemon juice and scallions.
2. Puree until fairly smooth.
3. On a serving platter, arrange endive leaves like flower petals around the edge of the plate.
4. Mound pate in the center and use whole leaves as scoops.