Appetizer: United States – Cider-Kissed Apple, Fennel & Walnut Endive Scoops
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
20 min
Cook
7 min
Additional
5 min
Total
32 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
3 small heads Belgian endive, leaves separated (about 24 leaves) 1 large crisp apple (Honeycrisp or Pink Lady), cored and finely diced 1 small fennel bulb, cored and very thinly shaved (about 1 cup (100 g)), plus fronds for garnish 1 small celery rib, very thinly sliced (optional) 1 / 3 cup (80 ml) walnut halves, toasted and chopped (about 1 1/4 oz (35 g)) 1 oz (28 g) Manchego or Parmigiano-Reggiano, shaved (about 1 / 3 cup (80 ml) loosely packed / 1 1/16 oz (30 g)) 2 tbsp (30 ml) chopped fresh chives (or fennel fronds) 1 1 / 2 tbsp (23 ml) apple cider vinegar (1.47 tbsp (22 ml)) 1 tsp (5 ml) Dijon mustard (1 tsp (5 ml)) 1 tsp (5 ml) honey (1 tsp (5 ml)) 2 tbsp (30 ml) extra-virgin olive oil (2 tbsp (30 ml)) 1 / 2 tsp (2.5 ml) fresh thyme leaves, minced 1 / 8 tsp (0.625 ml) smoked paprika (optional) 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste 1 / 8 tsp (0.625 ml) freshly ground black pepper
Show original ingredient measurements
3 small heads Belgian endive, leaves separated (about 24 leaves) 1 large crisp apple (Honeycrisp or Pink Lady), cored and finely diced 1 small fennel bulb, cored and very thinly shaved (about 1 cup / 100 g), plus fronds for garnish 1 small celery rib, very thinly sliced (optional) 1 / 3 cup walnut halves, toasted and chopped (about 35 g) 1 oz Manchego or Parmigiano-Reggiano, shaved (about 1 / 3 cup loosely packed / 30 g) 2 tbsp chopped fresh chives (or fennel fronds) 1 1 / 2 tbsp apple cider vinegar (22 ml) 1 tsp Dijon mustard (5 ml) 1 tsp honey (5 ml) 2 tbsp extra-virgin olive oil (30 ml) 1 / 2 tsp fresh thyme leaves, minced 1 / 8 tsp smoked paprika (optional) 1 / 4 tsp kosher salt, plus more to taste 1 / 8 tsp freshly ground black pepper
Instructions
Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly darkened, 2–3 minutes; cool and chop. Whisk together apple cider vinegar, Dijon, honey, olive oil, thyme, smoked paprika (if using), salt, and pepper until emulsified. In a bowl, combine diced apple, shaved fennel, and celery (if using). Toss with about half the dressing to lightly coat; let sit 5 minutes to soften slightly. Arrange endive leaves on a platter. Spoon the apple–fennel mixture into each leaf. Drizzle with remaining dressing, then top with chopped walnuts, cheese shavings, and chives/fennel fronds. Serve immediately for maximum crunch.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 51 kcal
Carbohydrates: 2.5 g
Protein: 0.3 g
Fat: 4.6 g
Saturated fat: 0.6 g
Fiber: 0.7 g
Sodium: 98 mg
Potassium: 86 mg
Calcium: 12 mg
Iron: 0.22 mg
Vitamin A: 12 µg RAE
Vitamin C: 2.8 mg
Generated: 2026-11-05T19:34:24+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.