Appetizer: Belgium – Endive-Pear Bites with Walnut Gremolata

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

2 heads Belgian endive, leaves separated (about 20–24 leaves)
1 firm ripe pear (Bosc or Anjou), cored and finely diced (about 1 cup / 130 g)
1 / 3 cup (35–40 g) crumbled blue cheese (Gorgonzola or Roquefort) or aged goat cheese
1 / 3 cup (35 g) walnuts, toasted and finely chopped
2 tbsp (30 ml) flat-leaf parsley, finely chopped
1 small garlic clove, finely grated or minced
Zest of 1 / 2 lemon
1 tbsp (15 ml) fresh lemon juice
1 tsp Dijon mustard
2 tsp (10 ml) extra-virgin olive oil
1 tsp honey
Kosher salt and freshly ground black pepper, to taste
Optional: thinly sliced chives, for garnish

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then finely chop.
Make the walnut gremolata: combine chopped walnuts, parsley, garlic, lemon zest, and a small pinch of salt in a bowl; set aside.
Whisk lemon juice, Dijon, honey, and olive oil until emulsified; season to taste with salt and pepper.
Trim the base of each endive and separate the leaves. Keep leaves chilled and dry for crispness.
Toss the diced pear with 1–2 teaspoons of the dressing to prevent browning and lightly season with a pinch of salt.
Assemble: arrange endive leaves on a platter, spoon in pear, add a little crumbled cheese, sprinkle with walnut gremolata, and drizzle sparingly with more dressing.
Finish with a crack of black pepper and optional chives. Serve immediately to keep the leaves crisp.