ENDIVE WITH BEETS, WALNUTS & PARMESAN

A few months ago, I threw together some of my favorite ingredients in hopes of creating a yummy dish. I searched through my fridge and found beets, walnuts and parmesan cheese which I mixed and spooned into endive leaves, crossing my fingers that I had created something delicious! Thankfully, I had! In fact, this "recipe" has become an inspiration for one of our most commonly asked questions, "What can you do with endive?" I respond with, "Most anything!". You can fill it with your favorite cheeses (blue, gorgonzola, chevre, feta) and nuts (walnuts, almonds, pecans) or your favorite salads (quinoa, tuna, shrimp). The easiest way to incorporate this healthy & delicious veggie into your holiday menu and beyond? Swap out the bread, crackers & chips and replace with endive leaves. Do you have a favorite holiday appetizer using endive? If so, we'd love to hear from you! We wish you all a healthy & happy holiday season.

All the best,

Molly

ENDIVE WITH BEETS, WALNUTS & PARMESAN

DRESSING

5 tbsp rice vinegar

1/2 c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Combine all ingredients in bowl and whisk together until emulsified.

SALAD

1 cup Roasted Walnuts

2-3 beets

6 California endives

1 cup parmesan

Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Cut beets into small pieces . Separate endive heads into single leaves. Place beets, parmesan and roasted walnuts in each leaf and drizzle with dressing.