If you don’t like bitter flavors it’s easy to hate endive. To me, it has just the right balance of bitter bite and juicy crunch. Add to this combination something creamy and something sweet and even the haters will be endive converts.
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinaiger
- 1 tablespoon Champagne vinegar
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup extra-virgin olive oil
- 1 cup pitted and sliced sweet or sour cherries
- 3–4 heads Belgian endive
- 1 cup lightly toasted pecan halves
- ¼ cup thinly sliced green onions cup
- 4 ounce crumbled Stilton cheese (about 1‑cup)
Make the cherry vinaigrette: In a medium bowl, combine mustard, both kinds of vinegar, sugar, salt, and pepper. Slowly whisk in the oil until well-combined. Fold in the cherry slices and set aside.
Prepare the endive: Working with each endive separately trim off ½‑inch from the stem end and letting the outermost leaves fall away. Repeat the process a second time, this time trimming a bit less. You only need 6 or 8 of the largest leaves from each endive for this recipe, save the small interior leaves for another use.
To serve: For a handheld appetizer, arrange the endive leaves In a single layer attractively across a serving platter. Carefully fill the interiors of the leaves with pecans, green onions, and Stilton. Drizzle the cherry vinaigrette on top and all around the endive leaves making sure a couple of cherry slices nestle into each leaf. You can alternatively toss the ingredients together to serve as a salad.