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Cherries and Endive Appetizer recipes

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Cherries and Endive Appetizer recipes

Directions

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Ingredients:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinaiger
  • 1 tablespoon Champagne vinegar
  • ½ teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup extra-virgin olive oil
  • 1 cup pitted and sliced sweet or sour cherries
  • 3-4 heads Belgian endive
  • 1 cup lightly toasted pecan halves
  • ¼ cup thinly sliced green onions cup
  • 4 ounce crumbled Stilton cheese (about 1-cup)

Instructions:

  1. Make the cherry vinaigrette: In a medium bowl, combine mustard, both kinds of vinegar, sugar, salt, and pepper. Slowly whisk in the oil until well-combined. Fold in the cherry slices and set aside. Prepare the endive: Working with each endive separately trim off ½-inch from the stem end and letting the outermost leaves fall away. Repeat the process a second time, this time trimming a bit less. You only need 6 or 8 of the largest leaves from each endive for this recipe, save the small interior leaves for another use. To serve: For a handheld appetizer, arrange the endive leaves In a single layer attractively across a serving platter. Carefully fill the interiors of the leaves with pecans, green onions, and Stilton. Drizzle the cherry vinaigrette on top and all around the endive leaves making sure a couple of cherry slices nestle into each leaf. You can alternatively toss the ingredients together to serve as a salad.

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