Description
Endive Salad Bites combine the delicate bitterness of Belgian endives with the sweet and creamy richness of grilled feta topped with honey and thyme. Bright citrus segments, crunchy toasted nuts, fresh herbs, and jewel-like pomegranate seeds create a refreshing, flavorful appetizer perfect for entertaining or a light snack.
Ingredients
Cheese and Toppings
- 6 ounce block of feta
- 1 tablespoon honey
- Few sprigs of fresh thyme
Salad Base
- 3 Belgian endives
- 1 grapefruit
- 1 navel orange
- 1/4 cup pomegranate seeds
Nuts and Herbs
- 1/3 cup nuts (pine nuts, pistachios, and slivered almonds)
- 1/4 cup chopped basil
- 1 tablespoon chopped chives
Seasoning and Dressing
- Pinch of salt and pepper
- 1/4 cup olive oil
Instructions
- Prepare the grill and feta: Heat a grill or grill pan to medium heat to get ready for cooking the feta cheese.
- Grill the feta: Wrap the 6-ounce block of feta with honey and fresh thyme inside a sealed aluminum foil packet. Place the foil package on the grill and cook for 16 minutes until the cheese is warm and infused with sweetness and herbs.
- Prepare the endives: Trim the bases of the Belgian endives and gently separate the leaves, setting them aside for serving. Chop the small tight centers of the endives into bite-sized pieces to use in the salad mixture.
- Segment the citrus: Peel and cut the grapefruit and navel orange into small pieces to add fresh, zesty flavor to the salad bites.
- Toast and chop nuts: Heat a small frying pan over medium heat and toast the mixed nuts (pine nuts, pistachios, slivered almonds) for about 10 minutes until lightly browned and fragrant. Chop the toasted nuts roughly once cooled.
- Combine salad ingredients: In a bowl, mix the chopped endive centers, chopped toasted nuts, chopped basil, chopped chives, a pinch of salt and pepper, and olive oil until well combined to create the nut herb dressing.
- Assemble the endive salad bites: Arrange the endive leaves in a ring on a serving platter. Place the grilled feta in the center. Layer the endive leaves with citrus pieces, pomegranate seeds, and the nut herb dressing. Drizzle some of the dressing over the grilled feta to finish.
Notes
- Grilling the feta wrapped in foil helps it warm through gently without drying out, infusing it with honey and thyme flavor.
- You can use a grill pan inside if outdoor grilling is not available.
- Choose fresh, firm Belgian endives that will hold their shape when separated into leaves.
- To toast nuts evenly, stir frequently to prevent burning.
- Feel free to substitute nuts according to preference or to accommodate allergies.
- This dish is best served fresh as a light appetizer or snack.
