Walnut, Pear and Whipped Goat Cheese Endive Spears
with micro greens
makes about 25 endive spears
Botanical Benefits*: Omega 3s, protein, fiber, essential vitamins and minerals, pre-biotic
Diet Style: Plant-based, gluten-free, sugar-free, grain-free, nut-free, clean, wholesome, Mediterranean, nutrient-dense
4 Belgian endives
1 firm pear
2 oz / 56 g / 4 tbsp fresh goat cheese
1 tbsp. fresh thyme leaves – lightly chopped
25 walnut halves ~ optional toasted
3/4 cup micro greens
1/2 tsp. freshly ground black pepper
pinch sea salt
Endives. Divide endives by peeling off the first layer of leaves, cut bottom end stalk and then repeat until all the leaves are separated. Line the larger leaves in row on a plate, platter or serving tray ready to be filled.
Goat cheese – in a bowl break up goat cheese with a fork, then whip with a hand mixed or blender until nice and creamy and smooth, for about 1-2 mins. Stir in fresh thyme leaves, freshly ground black pepper and a pinch of salt.
Pear – slice julienne = matchstick size or cut into tiny cubes – can coat lightly in lemon juice to stop browning if you are not eating immediately.
Assemble – pipe, spoon or spread goats cheese on the end or along the middles of the endive, sprinkle around walnut & pear & sprouts if you are using.
Serve as a healthful tasty snack, part of a lunch or brunch spread or with drinks as a canapé or hors d’œuvre.
Recipe Karina Hines.