These fresh and crunchy two-bite salad appetizers are perfect for a summer barbecue. The sweetness of the honey and umami of the cheese complements the slightly sour tang of apricot.
Ingredients
- 1/2 cup walnuts
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 3 apricots
- 4 Belgian endives
- 1 cup Grana Padano or Parmesan cheese, grated
- Salt and black pepper
Preparation
Toast walnuts in a dry pan on medium heat. When lightly brown, add in honey, remove from heat and stir quickly so as not to burn while coating the the nuts. Tip the walnuts onto a plate to cool.
Make a dressing by combining the Dijon mustard, cider vinegar and olive oil. Set aside. Slice the apricots thinly and set aside. Cut and remove the root end of the endives and separate the leaves. Select about 24 of the best leaves (just under half) and set aside. Finely slice the remaining leaves.
Mix the apricots, sliced endives, walnuts and parmesan cheese together and season generously with salt and pepper. Pour the dressing over the mixture and toss thoroughly. Season with additional salt and pepper as required. Stuff the mixture into the Belgian endive leaves and serve.
