Chicory Bites

Chicory Bites

  • 3 medium-sized heads chicory/endive
  • 4 ounces blue cheese, crumbled (or substitute feta or goat cheese)
  • 4 tablespoons chopped pecans
  • snipped cress, bean sprouts, sunflower greens, etc...
  • 3-4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • salt and pepper

Cut the base off the endive, separate the leaves, rinse and pat dry.  Select the best ones and set on a serving plate.

In a small bowl, toss together the cheese and pecans.  In a separate bowl, combine the oil, balsamic vinegar, mustard and sugar; season to taste with salt and pepper.  Drizzle a little bit of the dressing over the cheese/pecan mixture to moisten it.

Spoon the mixture into the leaves and top with the sprouts to garnish.  Drizzle each with a little more dressing, as much as you like.

Serve right away, or chill for up to an hour before serving.


Yields about 24.


Recipe from Bite Size

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