Appetizer: United States – Crisp Pear and Walnut Endive Boats with Lemon-Dijon Drizzle

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

3 small heads Belgian endive
1 firm ripe pear (Bosc or Anjou), small dice
1 cup (30 g) baby arugula, roughly chopped
1 / 3 cup (35 g) walnuts, toasted and chopped
2 tbsp (8 g) chopped fresh chives (or parsley)
4 small radishes, cut into matchsticks (optional)
2 tbsp (30 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1 tsp honey
3 tbsp (45 ml) extra-virgin olive oil
1 / 8 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; let cool, then chop.
Whisk lemon juice, zest, Dijon, and honey in a small bowl. Slowly whisk in olive oil until emulsified. Season with a pinch of salt and a few grinds of pepper.
Trim the bases of the endive heads and separate 20–24 sturdy leaves. Rinse and pat dry.
In a mixing bowl, combine diced pear, arugula, half the walnuts, chives, and radishes (if using). Add about 2 tablespoons of the dressing and toss gently to coat; season to taste.
Spoon the mixture into the endive leaves and arrange on a platter.
Drizzle lightly with remaining dressing, scatter over the remaining walnuts, and finish with a touch of black pepper and a pinch of salt.
Serve immediately for maximum crunch.