Appetizer: United States – Crisp Apple-Fennel Endive Bites with Honey-Mustard Drizzle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 heads Belgian endive, leaves separated and trimmed
1 medium crisp apple (e.g., Honeycrisp or Granny Smith), cored and matchsticked
1 small fennel bulb, cored and very thinly sliced (reserve fronds)
6 radishes, very thinly sliced
2 tbsp (30 ml) lemon juice, divided
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) honey
1 tbsp (15 ml) apple cider vinegar
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 tbsp (15 g) chopped toasted walnuts (optional)
2 tbsp (8 g) chopped fresh parsley and/or fennel fronds

Show original ingredient measurements

3 heads Belgian endive, leaves separated and trimmed
1 medium crisp apple (e.g., Honeycrisp or Granny Smith), cored and matchsticked
1 small fennel bulb, cored and very thinly sliced (reserve fronds)
6 radishes, very thinly sliced
2 tbsp (30 ml) lemon juice, divided
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) honey
1 tbsp (15 ml) apple cider vinegar
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 tbsp (15 g) chopped toasted walnuts (optional)
2 tbsp (8 g) chopped fresh parsley and/or fennel fronds

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, 1 tablespoon (15 ml) lemon juice, salt, and several grinds of black pepper until emulsified.
In a medium bowl, toss apple matchsticks with the remaining 1 tablespoon (15 ml) lemon juice to prevent browning. Add sliced fennel and radishes; gently toss with half the dressing to lightly coat. Taste and adjust seasoning with salt and pepper.
Arrange endive leaves on a platter. Spoon a small mound of the apple-fennel-radish mixture into each leaf.
Drizzle the remaining dressing over the filled leaves. Sprinkle with chopped toasted walnuts (if using) and the parsley/fennel fronds.
Serve immediately for optimal crunch.

In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, 1 tablespoon lemon juice, salt, and several grinds of black pepper until emulsified.
In a medium bowl, toss apple matchsticks with the remaining 1 tablespoon lemon juice to prevent browning. Add sliced fennel and radishes; gently toss with half the dressing to lightly coat. Taste and adjust seasoning with salt and pepper.
Arrange endive leaves on a platter. Spoon a small mound of the apple-fennel-radish mixture into each leaf.
Drizzle the remaining dressing over the filled leaves. Sprinkle with chopped toasted walnuts (if using) and the parsley/fennel fronds.
Serve immediately for optimal crunch.