This elegant appetizer is a cinch to prepare and showcases spring’s bitter, punchy flavor profile. Pungent endive, puckery grapefruit and earthy walnuts create a unique and sophisticated snack experience. These endive boats come together quickly and are best made right before serving.
Endive Boats with Grapefruit and Walnuts
Ingredients
- 1 large red grapefruit, peeled, segmented and cut into small pieces
- 2 tsp extra-virgin olive oil
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 2 heads endive, bottoms cut off and leaves removed
- ½ cup toasted walnut halves, roughly chopped
Nutrition
Per serving:
- calories93
- protein2g
- fat8g
- carbs5g
- sugar3g
- fiber2g
- sodium98mg
Directions
01
In medium bowl, toss grapefruit pieces with oil, salt and pepper. Set aside.
02
Line large platter with endive leaves, scoop side up. Add few pieces of grapefruit to these u201cboatsu201d and top with chopped walnuts. Serve immediately.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
