Appetizer: United States – Cider-Kissed Apple, Fennel & Walnut Endive Scoops
Serving Size: 6
Approximate Time
Prep
20 min
Cook
7 min
Additional
5 min
Total
32 min
Ingredients
3 small heads Belgian endive, leaves separated (about 24 leaves) 1 large crisp apple (Honeycrisp or Pink Lady), cored and finely diced 1 small fennel bulb, cored and very thinly shaved (about 1 cup / 100 g), plus fronds for garnish 1 small celery rib, very thinly sliced (optional) 1 / 3 cup walnut halves, toasted and chopped (about 35 g) 1 oz Manchego or Parmigiano-Reggiano, shaved (about 1 / 3 cup loosely packed / 30 g) 2 tbsp chopped fresh chives (or fennel fronds) 1 1 / 2 tbsp apple cider vinegar (22 ml) 1 tsp Dijon mustard (5 ml) 1 tsp honey (5 ml) 2 tbsp extra-virgin olive oil (30 ml) 1 / 2 tsp fresh thyme leaves, minced 1 / 8 tsp smoked paprika (optional) 1 / 4 tsp kosher salt, plus more to taste 1 / 8 tsp freshly ground black pepper
Instructions
Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly darkened, 2–3 minutes; cool and chop. Whisk together apple cider vinegar, Dijon, honey, olive oil, thyme, smoked paprika (if using), salt, and pepper until emulsified. In a bowl, combine diced apple, shaved fennel, and celery (if using). Toss with about half the dressing to lightly coat; let sit 5 minutes to soften slightly. Arrange endive leaves on a platter. Spoon the apple–fennel mixture into each leaf. Drizzle with remaining dressing, then top with chopped walnuts, cheese shavings, and chives/fennel fronds. Serve immediately for maximum crunch.
Nutrition Information
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