Apple Endive Appateaser

Apple Endive Appetizer.


This appetizer is not only beautiful, it is healthy and and delicious! I doubled this recipe in the picture.


■4 firm heads of Belgian Endive
■2 Pink Lady Apples - washed, cored and diced into small pieces
■4 oz. plain Chevre log, crumbled
■3 Tablespoons Extra Virgin Olive Oil
■1 Tablespoon Orange Zest
■1 Tablespoon fresh Orange Juice
■2 Green Onions, tops included, finely sliced
■1/2 cup toasted Almonds chopped
■1/4 cup dried cranberries
■1/4 teaspoon Sea Salt
■A few grindings of Black Pepper
■Balsamic Vinegar for drizzling *

1. Rinse and dry endives, trim the root end to separate leaves. Set aside.

2. In a bowl, toss diced apples and crumbled goat cheese with extra virgin olive oil and orange juice until lightly coated. 3. Add green onions, nuts, dried cranberries, salt and pepper.

4. Stir gently until all the ingredients are evenly incorporated in the mixture. The goat cheese will cream slightly and coat the apples.

5. Place a small spoonful at the base of the endive leaf - enough for one bite - and lay the leaf on a plate. Continue, placing each leaf in a circular pattern on the plate. Then, drizzle a small amount of balsamic vinegar onto each mound of apple mixture. * I used Temecula Olive Company's Pomegranate Balsamic Vinegar and reduced it slightly to a light syrup consistency.