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