Appetizer: United States – Crisp Apple-Fennel Endive Scoops with Dijon Honey Vinaigrette

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

3 heads Belgian endive, leaves separated
1 medium Granny Smith apple, julienned
1 small fennel bulb, cored and very thinly sliced (reserve fronds for garnish)
1 small celery stalk, very thinly sliced
1 / 3 cup (35 g) toasted walnuts, chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tbsp (15 ml) lemon juice (to toss with apple)
1 tbsp (15 ml) lemon juice (vinaigrette)
1 tbsp (15 ml) apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper

Instructions

In a small bowl, whisk 1 tablespoon lemon juice, apple cider vinegar, Dijon, and honey. Slowly whisk in olive oil until emulsified; season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a mixing bowl, toss the julienned apple with 1 tablespoon lemon juice to prevent browning. Add the sliced fennel, celery, walnuts, and parsley.
Drizzle 2–3 tablespoons of the vinaigrette over the mixture and toss to lightly coat. Adjust seasoning with a pinch of salt or a few more drops of vinaigrette to taste.
Arrange endive leaves on a platter. Spoon the apple-fennel slaw into each leaf to create bite-sized scoops.
Garnish with reserved fennel fronds and a crack of black pepper. Serve immediately for maximum crunch.