Featured in our Fall 2020 Food + Entertaining article, A New Concept in Cocktails, these delicious Winter Harvest Endive Appetizer Cups are easy to make and perfect for fall.
Winter Harvest Endive Appetizer Cups
1 firm pear, diced to ½-inch cubes
1 stalk celery, trimmed and thinly sliced
3 tablespoons pomegranate seeds
2 tablespoons roasted salted pistachios, chopped
2 tablespoons fresh parsley, chopped
1 ounce blue cheese, crumbled
1 head endive, leaves separated
- For the vinaigrette:
2 tablespoons extra virgin olive oil
1 ½ teaspoons champagne vinegar
½ teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon cracked black pepper
¼ teaspoon sea salt
- Dice the pear, trim and thinly slice the celery (using a mandoline is useful if you have one), chop the pistachios and parsley, and crumble the blue cheese. Combine all filling ingredients in a bowl and gently toss.
- In a separate bowl, add the olive oil, champagne vinegar, mustard, honey, salt, and pepper and whisk vigorously until emulsified. Pour the vinaigrette over the filling and toss to combine.
- Gently peel each endive leaf, starting from the outside and working towards the center, and arrange on a platter. Occasionally trimming the root end with a sharp knife will help release the leaves more easily.
- Scoop the filling into the endive cups. Serve immediately.
- Recipe from Danielle Esposti, Our Salty Kitchen
- This dish holds up well at room temperature for at least an hour.