Appetizer: United States – Cider-Kissed Apple, Fennel & Walnut Endive Scoops

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 20 min

Cook 7 min

Additional 5 min

Total 32 min

Ingredients

3 small heads Belgian endive, leaves separated (about 24 leaves)
1 large crisp apple (Honeycrisp or Pink Lady), cored and finely diced
1 small fennel bulb, cored and very thinly shaved (about 1 cup / 100 g), plus fronds for garnish
1 small celery rib, very thinly sliced (optional)
1 / 3 cup walnut halves, toasted and chopped (about 35 g)
1 oz Manchego or Parmigiano-Reggiano, shaved (about 1 / 3 cup loosely packed / 30 g)
2 tbsp chopped fresh chives (or fennel fronds)
1 1 / 2 tbsp apple cider vinegar (22 ml)
1 tsp Dijon mustard (5 ml)
1 tsp honey (5 ml)
2 tbsp extra-virgin olive oil (30 ml)
1 / 2 tsp fresh thyme leaves, minced
1 / 8 tsp smoked paprika (optional)
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper

Instructions

Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly darkened, 2–3 minutes; cool and chop.
Whisk together apple cider vinegar, Dijon, honey, olive oil, thyme, smoked paprika (if using), salt, and pepper until emulsified.
In a bowl, combine diced apple, shaved fennel, and celery (if using). Toss with about half the dressing to lightly coat; let sit 5 minutes to soften slightly.
Arrange endive leaves on a platter. Spoon the apple–fennel mixture into each leaf.
Drizzle with remaining dressing, then top with chopped walnuts, cheese shavings, and chives/fennel fronds. Serve immediately for maximum crunch.