Appetizer: United States – Citrus Fennel-Apple Endive Bites

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

3 large Belgian endive heads, leaves separated
1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
1 Granny Smith apple, julienned
2 tbsp (30 ml) capers, rinsed and drained
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (8 g) chopped fresh parsley
1 tbsp (4 g) chopped fresh chives
2 tbsp (14 g) toasted sliced almonds
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

In a bowl, whisk lemon juice, lemon zest, Dijon, honey, a pinch of salt, and pepper. Slowly whisk in olive oil until emulsified.
Place sliced fennel in ice water for 5 minutes to crisp (optional), then drain and pat dry.
In a mixing bowl, combine fennel, julienned apple, capers, parsley, and chives. Toss with the dressing to coat evenly.
Taste and adjust seasoning with additional salt and pepper as needed.
Arrange endive leaves on a platter. Spoon the fennel-apple mixture into each leaf to create bite-size boats.
Top with toasted almonds and a few chopped fennel fronds.
Serve immediately or chill for 10 minutes to let flavors meld before serving.