endives with oranges and almonds Recipes

endives with oranges and almonds

I realize this might not look like much. It probably looks suspiciously like a salad, which means it’s probably going to be the last kid picked for your holiday cooking olympics. It doesn’t taste like ginger, linzer or crushed candy canes. It smacks of January Food, the stuff of resolutions and repentance, and there’s no time for that now. But I need to tell you about it anyway, urgently, because the preoccupation with this salad has hit me so intensely, so wholly, it’s basically the only thing I want to eat, and since I’m ostensibly the grownup here, this is exactly what I’m going to do.

what you'll need
a navel and a cara cara orange

I had this for the first time two weekends ago, when I got to spring a surprise Miami Beach getaway on my husband as a belated birthday present. We had dinner the first night at José Andrés’ Bazaar, the kind of prolonged, indulgent meal that, I’m sure purely coincidentally, usually only occurs when we’re not simultaneously parenting. I don’t think we had a bite of food that was less than pristine. I’ve been a little obsessed with Andrés’ cooking since I lived in DC, right around the time Jaleo opened. I remember piling in there one night in 1999 with friends in town from New York and one told us that he really wanted to study in Paris the next year, but he needed someone to stay in his rent-controlled East Village apartment and also take care of his cat while he was gone. My roommate and I have never volunteered ourselves so quickly, not that anyone asked me my “welcome to new york” story. Even without such life-changing memories, the food was perfect, and no matter how many pork and scallop products were on the menu, there were always vegetables too, treated as carefully and respectfully as the finest jamón serrano. Our Miami meal was no different, which is why I guess it shouldn’t be a surprise that of everything we ate, it was this seemingly random composition of goat cheese, almonds, oranges, chives, sea salt, endive, sherry vinegar and olive oil that I haven’t stopped pining over since.

segmenting

segments
ready to go

My mother and I had this for lunch on Friday. I had more with dinner. I managed to eke another plate in on Sunday night and I can tell you with unwavering certainty that I will be eating this alongside my latkes on Tuesday. It’s at once a salad, appetizer and also finger food for parties, because, well, if you think I ate those little endive boats with a knife and fork, you might be mistaking me for someone with better breeding. Besides, how better to taste the happy commingling of fragrant citrus, tangy cheese, crunch of deeply toasted almonds, droplets of intense sherry vinegar and fruity olive oil, all finished with sea salt than to grab it by the endive boat and sail off with it?

endives with oranges, goat cheese, almonds

On the radio: I’ll be on the Leonard Lopate Show on WNYC at 1 p.m. EST today, and we’re talking about Hanukah food delights: latkes, doughnuts, brisket and more. [Details]

One year ago: Linzer Torte
Two years ago: Cashew Butter Balls
Three years ago: Peppermint Hot Fudge Sauce
Four years ago: Broiled Mussels
Five years ago: Ridiculously Easy Butterscotch Sauce
Six years ago: Cranberry Vanilla Coffee Cake and Sausage-Stuffed Potatoes
Seven years ago: Apple Cranberry Crisp and Espresso Chocolate Shortbread Cookies
Eight years ago: Boozy Baked French Toast, Onion Soup

And for the other side of the world:
Six Months Ago: Frozen Coconut Limeade
1.5 Years Ago: Bowties with Sugar Snaps, Lemon and Ricotta
2.5 Years Ago: Chocolate Swirl Buns
3.5 Years Ago: Rich Homemade Ricotta

Endives with Oranges and Almonds
Inspired by a version at José Andrés’ Bazaar in Miami Beach

Prep time: 10 minutes
Servings: 4 as an appetizer or 2 as a light meal

3 oranges (I used 2 navel and one cara cara orange)
2 heads of endive
2 ounces soft goat cheese or chevre, crumbled
1/3 cup sliced almonds or chopped marcona almonds, well-toasted
Freshly ground black pepper
Olive oil for drizzling
Sherry vinegar
1 tablespoon minced chives
Flaky or other sea salt, to finish

Cut the top and bottom off your oranges, exposing the citrus flesh inside. Then, resting on either end, cut the peels, including the white pith, off the oranges. [Set aside for orangettes!] Use your knife to cut between each membrane and orange segment, cutting only so far as the center, which should release the orange segments. You can chop them once or twice more, so the pieces are not too large.

Trim end off endives and arrange individual leaves on a medium platter. Add a few orange chunks to each, then goat cheese crumbles and almonds. Season with black pepper, then drizzle with a very thin stream of olive oil. Add a few droplets of sherry vinegar to each “boat.” Scatter chives over and finish each with sea salt.

Dig in. No forks needed, unless you’re classy.

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142 comments on endives with oranges and almonds

  1. I keep thinking persimmon when I look at this. Trying to decide if I could swap out the orange for persimmon and blue cheese for the goat cheese. I can’t quite put my finger on if it would work, or if I should just leave these flavors to escarole and be done with it.

    Great welcome to New York story. Crazy that that was 15 (!) years ago.

  2. Melinda

    Doesn’t look like much? It looks fantastic! If I see one more crockpot of meatballs or cheese dip, or one more plate of over-sugary treats, I am going to scream. So this, my dear, is the perfect antidote. Thank you.

  3. This looks like a joy to eat. So much colour and flavour and would be so much fun to eat too. Love the sounds of all the flavours. Delicious, and merry Christmas! :)

  4. This looks amazing! And festive! And guilty-free! I’m making these ASAP

    By the way, I have to say that the only place I had real Spanish Tapas was at Jaleo in DC, and I’m from souhtern Spain. I remember the papas con mojo (red and green), torta del casar cheese, buñuelos de bacalao (deep fried in olive oil)… it was really good, I hope I can go back to Washington DC just to repeat :)

  5. Come for Christmas in Australia if you are looking for balanced feasting. While our tables are decorated with the traditional trimmings, summer means lots of fresh fruit and vegetables. This reminds me of the salads that go with plates of cold seafood and cured ham.
    I have to try your delicious take on endives! My house is crawling with oranges right now!

  6. CM

    Though I’m not too fond of endives – to bitter my taste usually – I read this with so much pleasure. Not enough. I read it out loud to my husband because I couldn’t stop grinning and giggling. Thanks so much!! Oh, I will forward the recipe to my mother in law, she definitely will love it!

  7. monica

    OMG, I remember having these at Jaleo in DC too. They are every bit as delicious as you say. I think the dressing back then was just chive-infused olive oil. So good.

  8. JP

    As per #20, CM, I find endives to be so bitter! I could eat the rest of the ingredients right off the endives, using the endive leaves like a plate, but eat the endives themselves? Raw? Maybe, maybe cooked to death, but raw? Which only goes to show you how bitter is viewed differently by different people, I guess. I can’t do bitter or spicy and everyone, these days, likes one, the other or both.

  9. Katie

    This is one of my favorite appetizers at Jaleo! I highly recommend using garlic infused olive oil for the drizzle — it makes it even more delicious!

  10. Vidya

    Deb, I was so excited when I read the name of this post! We just moved to the DC area and have been frequenters at the “Jaleo Hour” which has this on the menu. It’s delicious and I’m excited to try making it!

  11. Gretchen

    I tossed together something very similar as a salad to go with my Thanksgiving feast. I couldn’t stomach the thought of chopping yet more vegetables to make a boring garden salad, and I had oranges (for zest) as a component of my cranberry sauce, so I grabbed a bag of mixed greens, some cracked-pepper goat cheese and almonds and went for it. I used balsamic rather than sherry vinegar, and my presentation was more three-year-old than Michelin Three Star, but it was a hit!

  12. I used to make something very similar to this (only without chives and with a little drizzle of honey), although I haven’t thought about it in a long, long time. Now that I am thinking about it, I’m pretty sure I the inspiration came from something I ate years ago at Jaleo. Thanks for reminding me.

  13. I’ve been trying to figure out what light and refreshing but not, you know, crazily austere thing I can make for lunches this week. This looks perfect. Thanks!

  14. There was a salad at a now-defunct restaurant I used to love (in Oakland, CA) that featured endive, orange, hazelnuts and smoked trout… yum. I’m not a fan of goat cheese, but I’m thinking that some feta might fit well in this. Do you think so?

  15. Susan

    I love oranges on salads, rather than those off season tomatoes, in winter. And, I love this take on the orange and almond salad. Way back when, there was a chain restaurant called The Magic Pan. They had this orange, onion and almond salad they served with their main course crepe entrees. I’d went there just to get the salad ( I didn’t really prepare food back then!) I can’t wait to try this!

  16. Rebecca

    To be truly guilt-free, replace the goat cheese with home-made Labneh cheese made from 0% fat Fage Greek Yoghurt — easy to make, no one will know the difference, and … ZERO PERCENT FAT….!!!! Take 500 grams of the plain yoghurt, put in cheesecloth-lined strainer over a bowl in the refrigerator, and let it drain the whey for 3 days; discard liquid. Then you can use the cheese immediately for a recipe like this, or spread on baguette, or you can finish by making walnut-size balls and roll them in finely chopped mint and parsley, carefully fill a small jar with the balls of cheese and top with olive oil to preserve. Thanks Deb for the great recipe to use the Labneh in!

  17. You read my mind! On the way home from work I kept thinking how I wish I had something to crave beside the heavy cheesy rich foods of winter! This is it! This is crave-worthy!

  18. I love the look of this and I think that if one can sneak in a plate of January food here and there in December, well, then January can be less January-like. That’s my logic.

  19. Morgan

    Cut off the very bottom of the endive, and push it into a bowl of kosher salt. Leave it overnight- the salt draws out ALL of the bitterness.

  20. Sarah U

    Yum! We’re having our annual White Christmas party Friday and this will balance all those little meaty appetizers perfectly. Thanks for a really fresh and easy idea! I’ve actually never made anything with endive, so looking forward to something new.

  21. I’ve made this same salad but with tart apples instead of citrus, and no chives. It’s been years sine I’ve made it, but I think I might have to revisit it this week!

  22. Tricia

    Jeni – you can get endive in the UK, but for some reason we call it chicory over here. Waitrose sell both white and red varieties.

  23. PippaS

    Look great and perfect as a nibble that the kids might not devour. How about some pomegranate seeds on there, for colour, as I’ve never seen cara cara oranges here. I guess clementine would also work (though maybe too sweet?) or pink grapefruit?

  24. Kat

    I find the juxtaposition of this post with the previous jelly doughnuts (particularly the pictures) thoroughly amusing, and delicious!

  25. Sheree

    I’ve made a version of this with a Cooking Light recipe. It’s always a hit. The version I like uses candied walnuts for a sweet crunch and also mandarin orange slices, which are just dang easy.

  26. Jen

    I’ve made these for quite a while now. I take the goat cheese and mix it with a little bit of orange juice to smooth it out. I then pipe it into the endive and cover with oranges and almonds. It’s always a hit.

  27. Hester

    That sounds heavenly, and I think it’s a great idea to have something a little lighter to offset all the heavy, carb-y Christmas food (not that I have any objection to heavy carb-y food, believe me!). I wonder if a sprinkling of pomegranate seeds would also work, and make it automatically Christmass-y for the doubters?

  28. Maureen

    This will be on my Christmas Day menu…thinking that it might be interesting to make a spread of the goat cheese, a little cream cheese, the juice and zest of an orange and the toasted almonds. The oranges could be thinly sliced in rounds and placed in the endive boats. The spread could be piped or spooned onto the oranges and then drizzled with the sherry vinegar and a few drops of deliciously rich evoo.

    Thoughts?

  29. Dahlink

    Of course we’re classy! But even Emily Post (if I recall correctly) was all in favor of eating finger food with the fingers. She included asparagus in this category.

  30. deb

    Maureen — Actually, you just reminded me that there was some orange zest over my whole dish at the restaurant, so it’s definitely welcome there. I think the oranges might be too big to fit in the endives if they’re cut in circles, but maybe I’m not picturing it well. I also prefer them without the membranes… Regardless, it will be delicious and everyone will love the brief respite from cake and cookies.

    Hester — Pomegranates would be very pretty here, which reminds me of this salad I did a lot of years ago. The proscuitto overwhelmed a bit, and was distracting (I’d probably crisp a few pieces and crumble it, if making it again) but the pomegranate against the greens were gorgeous and festive.

    Travels4Food — Thanks, now fixed.

  31. Ooh, you posted this at just the right time for me!

    I am thinking of ideas for finger foods and easy to eat foods for a buffet-style dinner party I’m having, and this would be perfect instead of a salad.

    This sounds like a great combination of ingredients, and even though it’s not January yet, I think we might all need a little bit of healthy food – this holiday season is going to make me turn into a cupcake soon.

  32. Katie

    This is almost completely unrelated to the recipe, but you now have me thinking about a really intense first date that I went on at Jaleo in 2004. (Great date, sort of terrible relationship.)

  33. sandy

    sounds delicious and light! will bring this to Chanukah party at my mom for a healthy refreshing change- though i do crave deep fried holiday foods..:) loved your talk on the leonard lopate show!

  34. Ann

    I made some tonight….they are yummy! I haven’t used endive much before; they seem fairly sturdy. Do you think I could load them with the oranges and cheese a few hours (4 or 5) before serving, and then add the almonds, oil, etc. right before?

  35. Catharina

    this might just be the ticket to keep me sane over the christmas period. made it twice in one day already and will make again today…as a lover of all things bitter i tweaked it a tiny bit the second time round and used pink and yellow grapefruit (looks as pretty as the original) and added little drops of a raspberry balsamic reduction for the sweet kick. also delicious :)
    thank you for yet another winner (the pickled veg has a subscription prime spot in the fridge!!!)

  36. Chili

    Oh Deb! Is your door always knocking with hungry friends waiting on the other side? I bet you have to fight them off with a stick! This recipe is perfect for people like me who live in the caribbean where even winter is hot! Really fresh and tasty! loved it! Thanks!

  37. Annie Moo

    Growing up, endive for me was pretty much an unknown, pronounced “enn’dive” by my mother when she rarely used it in the 1960s. But as a newlywed in the 1970s, we moved to France then Switzerland where “ahn-deeve”, as the Europeans pronounce it, is pretty much a staple. I learned a million ways to serve it. Our go to for endive then was to saute it til browned, sliced lengthwise, then smother it in parmesan cheese. Chopped in salad was easy and tasty too. Our 39th wedding anniversary is this week and for old times sake, I’m going to make your endive hors d’oeuvre. Thanks for the walk down memory lane!

  38. deb

    Substitutions — If you don’t want to use endives, I don’t see why another lettuce would work, maybe small romaine leaves or, my other favorite, some leaves from a small head of Boston or Bibb lettuce, which are very “cuppy.” Other fruits can be used, pears and persimmons have been suggested in earlier comments.

    P.S. — These citrus salads are clearly a theme for me, although I forget every year that there are others. From early this year, there’s a Fennel and Blood Orange Salad with hazelnuts, mint, lemon juice and paper-thin shallot slices, which we love very much. And from 2010, there’s a Mixed Citrus Salad with Feta and Mint, plus a teensy bit of red onion and red wine vinegar. I mention these because if you’re not into endives or almonds or another ingredient, there are a lot of other ways to make citrus salads.

    floribunda — Absolutely.

    Leah — I cut my finger in the process! I say this so you’re not too impressed. :) I don’t cut myself often, but I was chatting away with my mother and I’ve been wearing a Muppet band-aid since. Which is to say, I guess it all worked out in the end.

  39. Jillbert

    OK….I made these and they hit the spot! Just the antidote to all the sugar and fat we’ve been consuming. I used what I had which was 1 oranges & 1 grapefruit, feta cheese, and drizzled on a balsamic glaze. Delish!

  40. Jeanie

    Took this to a party last night and everyone loved it! Fun to prepare on the spot with some help from other guests. I substituted balsamic for sherry vinegar because that is what I had and it was still yummy. I make another endive appetizer that nestles a little cream cheese, smoked trout, and tart red jam or jelly (red currant or cranberry) in an endive leaf- delicious.

  41. Debby

    These will go very nicely with my latkes and rib roast. Something light alongside the heavier flavors. I hope my son, the professional chef, will be suitably impressed.

  42. beth

    this is the perfect thing to fill out our christmas dinner menu, which involves brisket (heavy) and cheddar mashed potatoes (rich). a bright zing of citrus is just the ticket – thank you!

  43. I made these for 2 holiday parties. I LOVED them, but at the end of the night, there was always something left on the plate. I’m not sure they are appreciated by the masses. I was impressed how long they stood up (hours) and still tasted good.

  44. Sabine

    Made this for a party yesterday. It was a big hit. I added pomegranite seeds as I could only find one colour of oranges in the markets. This was gorgeous. My husband ate it with slices of prochuitto (spell?). He loved it that way. I was worried about the very dark almond slices but it worked well.

  45. Joana

    Oh Deb, I had 4 heads of endive in the fridge and have made this two days in a row, also for our Chanukah party. THANK YOU! I love this.

  46. Kimberly

    These were a big hit tonight at a Seahawks party – I have never seen a group of burly men so enamored with a salad appetizer! Nice and light and flavorful.

  47. Kristina

    These were a hit tonight; even my picky husband loved them. My first experience with them was years ago from Mr. Andrés himself and I was amazed at how palette-pleasing they were! Thank you for the recipe. (I personally wouldn’t substitute feta like others have suggested – the little bite of sea salt at the end is heavenly and feta might ruin that.)

  48. AMiles

    I had these last weekend at a family party. I could have eaten the platter full. I am now making some for my family – question – i have some awesome blueberry balsamic vinegar. Is that too much for this recipe?

  49. Holly

    Made these for holiday party on Saturday night in Washington DC. Guests devoured them- yes a tray of 50 plus endive boats- gone in moments! Seems no one at my party has had them at jaleo- so I gave you all the credit- as usual. Thanks for providing a much improved endive app recipe!

  50. Katie

    I made these as an appetizer for my Christmas Eve dinner and they were a big hit! Everyone loved having something a little lighter and even the doubters (“what ARE those?”) ended up being fans. Thanks and Happy New Year!

  51. Kit

    My fiancé’s cousin brought these to the family Christmas party, and they vanished in about five seconds flat! Freaking delicious. :)

  52. Planning to serve these for New Year’s Eve. Have a coconut infused white balsamic vinegar that I plan to use. One guest is dairy free, so I will leave the goat cheese off some of them. Any ideas of additions to the dairy free version? Thanks for the recipe.

  53. Mari

    These were amazing – I got wind of this recipe before New Year’s Even and did a test run. Here were my additions – though not necessary as it was delish as is. Used Umami Salt instead of sea salt to give it an earthiness… Also used Walnut oil instead of EVOO. Such a nice refreshing change to the regular appetizers out there at this time. Love it.

  54. CAROL

    HAPPY NEW 2015 TO A BRILLIANT INSPIRATIONAL BLOG ! THAT’S THE PERFECT HOME COOKED MEAL FOR ME ….NOW LET ME TRY TO MAKE A SIMPLE MEAL FROM A CLUELESS ASPIRING POT AND PLATE

  55. Leah

    I have made these 3 times since Christmas and am making them again tonight for New Year’s dinner. They are fabulous. Don’t change a thing in the recipe! The bitterness and crunchiness of the endive, the sweetness of the oranges and the tang of the goat cheese are what make it so special.

  56. T

    I made these for a dinner party and they were well-received. I have to go sulfite-free so substituted rice wine vinegar for the sherry vinegar, which I think worked well. I will say, those orange segments are kind of a finicky business… it’s a lot of work for what amounts to not much orange, and I felt like I was throwing away at least half the fruit. Makes me wonder if there would be an easier method, or perhaps an easier fruit?

  57. Shirley

    I made this tonight but as I couldn’t find any fresh chives, substituted fresh mint instead. So fresh and delicious! I’d never used endives before and loved them. Thanks, Deb!

  58. Lucy

    Having made this twice in the last week, I also believe the recipe is perfect, or nearly perfect, as is. I’ve never been a fan of endive or goat cheese but somehow combined in this way the endive lost some of its bitter edge and the goat cheese wasn’t as harsh. What remained was a bite that was texturally dynamic, subtle but still full of flavor. Yum!!

  59. Shan

    I LOVE these!! I worked for an Andres spinoff in Annapolis for a while and ate these all the time for my staff meal. I also yanked his gazpacho recipe from that recipe if you’re ever hankering for it… it’s my best recipe for the stuff and I eat it all summer long. nom.

  60. Caz

    Apparently endive is hard to find in whichever Canadian locales I’ve been searching (Toronto and Vancouver). Needless to say, this is perhaps my new favourite party-dish especially at Christmas when everything else is sugar and fat overload. I made them as an appy on Christmas day, again on the 27th when friends stopped by, and a 3rd time on NYE with another set of friends. I love the tart/fresh taste and that it’s a veggie finger-food without it being crudites and dip.

    I will continue to make this for all occasions until citrus disappears and it is spring.

    Oh, also I’ve always used 2 oranges: 1 ruby grapefruit which is my favourite way because I far prefer grapefruit, although not everyone else does.

  61. Jeanette

    The DH and I made this exactly as recipe describes (except I used very little salt). It was FANTASTIC! Wow! So festive looking and fresh-tasting, a great winter salad/appetizer. Made it for a vegetarian potluck and we were very popular.

  62. Rachel

    I’m WAY, way behind the game on this post, but it somehow slipped by me and now I am catching up.

    I actually had this (almost) exact dish at a tapas restaurant in Omaha (!) in 2006 or 2007. The fact that I remember it so vividly tells you how delicious it was. The only difference in the version I had at that time was that they used Marcona almonds (which I can see making this salad even more buttery and scrumptious). Just a thought for in case you ever want to make a slight variation/tweak to your existing version.

    Thanks for the recipe – I’ll definitely be making it!

    1. deb

      Rachel — Yes, thanks for the reminder. Definitely used marconas at the restaurant, but I couldn’t find them the day I was making this.

  63. Karen

    Ok, so I’ve now made this three times in the past couple weeks, and have received a request for it for Christmas. So refreshing and good. Love your recipes, Deb. I’ve made about 5 in the last month and EVERY STINKING ONE IS SO GOOD. Thank you for sharing them with all of us. There aren’t too many recipes I’ll make for guests without testing them first, but yours have been, without fail, excellent, so yours I will!

  64. Bahb

    I hate doing the oranges but have made this many times anyway, because it’s so dramatic to look at and to eat, especially midst all the heavy holiday fare. Pomegranate seeds looked good but we didn’t like the seed texture or the bitterness. Because we’re not fans of goat cheese I’ve done it with Gruyere, Gina Maria cream cheese, Blue , and Gorgonzola.All were okay, but Gorgonzola was far and away the best. I ran across some sliced, honeyed roasted almonds at Trader Joe’s and they were really dynamite, especially on the ones I made with pink grapefruit and CaraCara oranges.
    Thanks for making me look like a good cook again, Deb. I’ll be serving this to guests who really ARE good cooks this weekend.

  65. Lia

    I made this recipe as part of an appetizer spread for my housewarming party. I loved it! Several of my guests really liked it, too. The male guests were suspicious of how healthy it looked haha.

    Definitely want to make this again

  66. Jennifer

    This is a great salad! I have made it several times with a combination of blood and naval oranges and it’s so pretty and tasty. I have made it in endive boats as written. Beautiful presentation and convenient when serving an array of appetizers/finger food. It is somewhat difficult, however, to serve in that manner if you multiply the recipe to serve a larger crowd. Those boats take up a lot of platter space. My solution was to cut the endive into pieces and serve it as a composed salad. For Easter, I made it with butter lettuce instead of endive. I think it’s the first time that a large salad has been entirely consumed at one of our holiday meals where the competition between yummy selections is stiff. It’s always a hit. Thanks, Deb!

  67. Michelle

    Yummy! Just made this for a little Friday afternoon appetizer. Drinks and Endive with almonds and oranges = a great start to the weekend.

    1. deb

      This is a very good question and I’m sorry I never checked. I’d say a 10 to 12, plus some much smaller. Heads will vary greatly; I tend to look for smaller, more tightly packed ones because I like the flavor, so that’s where the 10 to 12 guess comes from.

      1. Beverley

        I could only find what seemed like smaller endives, so I bought three but still had leftover filling. None of my endives had many decent sized leaves and I could have actually used four, as I think the filling easily makes 20-24 pieces. I guess I bought *tiny* endives!

        All that being said, everyone at the party I took them to really liked them and asked for the recipe. These were wonderful! (I used white balsamic because that’s what I have on hand.)

    1. deb

      I find it has a deeper, milder flavor but both vary wildly in quality/taste between brands. If using red wine vinegar, start with less. If you have balsamic, I think it’s a better swap.

  68. girlwithaknife

    Made this for a tapas themed birthday party. So easy and delicious! Also, made of fruit and vegetables, so it’s healthy and refreshing. Definitely a keeper!

  69. Lara

    yummy. I often combine endives (which we call chicory I think) with pomegranate and put a dressing made from olive or lin-seed oil, lemon juice and some sweetener like honey or agave syrup on it. I think this would also be a nice twist on this recipe, but I will first try your version without any of my tweaks (I’m quite bad with recipes but should have learned to respect them by now :)). Thanks for all your lovely ideas.

  70. aretephora

    I made this on Sunday for a small dinner party. I thought they were perfect for a light appetizer. Everyone exclaimed how beautiful they were and how yummy… but almost no one ate more than two (except me – I gobbled them up). There were several tips of endives left as well. I’m wondering if the endive was too bitter for their palates? I was thrilled with how the dish came out, but not so thrilled by the reception :(

  71. Kim

    How far ahead of time do you think this can be made? I’m thinking of making this for NYE appetizers and would like to put at least part of it together earlier in the day.

    I made a test batch last night for my book group guinea pigs. Well-received, delicious and beautiful!