Appetizer: United States – Fennel-Apple Slaw Endive Boats with Cider-Dijon Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 4 min

Additional 30 min

Total 45 min

Ingredients

4 small heads Belgian endive, leaves separated
1 medium fennel bulb, cored and very thinly sliced (about 2 cups / 150 g)
1 crisp apple (e.g., Honeycrisp), cut into fine matchsticks
1 celery stalk, thinly sliced
1 tsp fresh thyme leaves, chopped
1 / 3 cup toasted walnuts, chopped (about 35 g)
1 oz aged sharp cheddar, shaved or finely grated (optional)
Fennel fronds, for garnish (optional)
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp maple syrup or honey
3 tbsp extra-virgin olive oil
1 / 4 tsp fine sea salt, plus more to taste
1 / 8 tsp freshly ground black pepper

Instructions

Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes. Cool and chop.
In a small bowl, whisk together the apple cider vinegar, lemon juice, Dijon, and maple syrup. Slowly whisk in the olive oil until emulsified; season with the salt and pepper.
In a mixing bowl, combine the sliced fennel, apple matchsticks, celery, thyme, and half the walnuts. Add just enough vinaigrette to lightly coat and toss gently. Taste and adjust seasoning.
Arrange endive leaves on a platter. Spoon the slaw into each leaf, packing lightly so it holds but stays crisp.
Finish with the remaining walnuts, a sprinkle of cheddar (if using), and fennel fronds. Serve immediately or chill up to 30 minutes before serving.