Belgian endives with blue cheese, walnuts and dried figs, yes, but you must drizzle your beautiful boats with Vicky’s vinaigrette –non negotiable. I got the inspiration and the recipe almost as-is from Vicky’s site and served it with appetizer plates to welcome my guests. As Vicky says, this is really a salad and you can serve it as a salad. But you can also serve it as an appetizer and for me it worked just as well as a welcoming dish. My guests and I loved it!
- Belgian endives
- blue cheese
- dried figs (soft, please)
- For the vinaigrette: 1 scallion chopped, 3 tablespoons white vinegar, 2 tablespoons mild mustard, 1/4 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon white pepper, half cup olive oil
How to make: Cut the bottom edges of the endives (they are bitter). Arrange the leafs in a plate. In each leaf, put 1/4 walnut, one thin slice of dried fig (or two if the leaf is long) and a little crumbled blue cheese. Sprinkle about 5-6 drops of vinaigrette on each leaf, that’s approximately half teaspoon I’d say. To make the vinaigrette, combine all the ingredients in a bowl — except the oil. Let the mix stand for a few hours to allow the vinaigrette to absorb scallion taste. When ready to serve or earlier, remove the scallion and blend in the olive oil using a hand whisk. Ready. Decorate the dish with red grapes and rest assured they’ll get eaten.