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Endive or Lettuce Boats Stuffed with Fennel, Apple, and Walnuts

03 December

Zest of ½ lemon
Zest of ½ orange
1½ teaspoons lemon juice
2 teaspoons orange juice
½ teaspoon Dijon mustard
2 tablespoons olive oil
1 medium fennel bulb, sliced thin and finely chopped
1 medium apple sliced thin and finely chopped
½ cup toasted walnuts, finely chopped
2 tablespoons dried cranberries
½ teaspoon ground cinnamon
3 Belgian endive heads or 24 small lettuce leaves
2 ounces goat cheese

1. Whisk lemon juice, lemon zest, orange juice, orange zest, mustard, and olive oil in a large bowl. Season with sea salt and pepper to taste.
2. Add fennel, apple, walnuts, and dried cranberries, and mix well. Add cinnamon and salt if needed, and mix well.
3. Slice1-inch from base of each endive head or cut the lettuce leaves from the lettuce stem. Arrange on a serving plate. Lightly stir salad, add goat cheese, if using. Fill each leaf with the salad mixture, and serve.

Makes 24 appetizers

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