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Mandarin and Mint Waldorf Endive Boats
Makes 16 boats
Delicate endive leaves are crowned with a sweet and satisfyingly crunchy topping that’s rich in fibre and antioxidants and packed full of texture and taste. The warm, earthy flavour of cumin brings out the bright, citrusy notes of orange and refreshing mint. A healthy spinoff of an age-old classic that is sure to please!
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Ingredients
Dressing
- 1/2 cup (125 mL) Greek yogurt
- 1 tsp (5 mL) fresh lemon juice
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) mandarin orange zest
- 1/4 tsp (1 mL) sea salt
Salad
- 2 1/2 Tbsp (37 mL) finely chopped walnuts
- 1/2 cup (125 mL) finely diced celery
- 1/2 cup (125 mL) diced Pink Lady or Braeburn apple
- 1 Tbsp (15 mL) finely diced unsweetened dried cranberries
- 2 seedless mandarin oranges, segmented, white pith removed, and carefully cut into 3
- 2 tsp (10 mL) minced fresh mint
- 16 Belgian endive leaves
Directions
01
For dressing, in small bowl, whisk together yogurt, lemon juice, honey, cumin, orange zest, and sea salt. Cover and refrigerate for flavours to meld.
02
While dressing rests, in medium bowl, gently mix walnuts, celery, apple, cranberries, oranges, and mint. Be sure not to squish the orange segments as the extra juice will make the dressing runny.
03
Remove dressing from refrigerator and gently fold into salad mixture. Fill endive leaves and arrange on platter. Serve immediately.
