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