½ cup shaved Parmesan
½ cup pitted Kalamata olives, cut into slivers
½ cup finely chopped toasted walnuts
½ cup flat-leaf parsley leaves
½ cup thinly sliced radicchio
for the dressing:
juice of 1 tangerine
4 tablespoons olive oil
1 teaspoon Dijon mustard
¼ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper
1 cup shaved fennel bulb
2 Belgian endives, trimmed, outer leaves discarded
Ingredients
Serves 4 as a starter
Endives with Parmesan, Olives, and Walnuts
Combine the ingredients for the stuffing in a medium sized bowl and toss to mix.
Combine the ingredients for the dressing in a medium sized bowl and whisk until emulsified.
Add ¾ of the dressing to the stuffing and toss to evenly coat the ingredients.
Use the rest to dress the shaved fennel. Divide the fennel shavings on the serving plates.
Select the four largest unblemished spear-shaped leaves from each trimmed endive. Save what remains for another use. Endives wilt quickly so best to cut them right before you plan to serve them. If you cut them sooner, sprinkling them with a little lemon juice helps them crisp and fresh looking.
Arrange them to create two pockets that will hold the spears upright and keep the contents from spilling out. Gently spoon equal portions of the stuffing into each spear and nestle 2 per serving into each plate.
Instructions
