ENDIVE BOATS STUFFED
Zest of ½ lemon
Zest of ½ orange
1 ½ tsp. lemon juice
2 tsp orange juice
½ tsp gluten free organic Dijon mustard
2 Tbsp organic extra virgin olive oil
½ large fennel bulb, sliced thin and finely chopped
1 medium organic Gala apple, sliced thin and finely chopped
½ cup toasted walnuts, finely chopped
2 Tbsp organic dried cranberries
½ tsp ground cinnamon
3 Belgian endive heads
2 oz. crumbled Daiya Harvati Jalapeno cheese
Whisk lemon zest, orange zest, lemon juice, orange juice, mustard and olive oil in large bowl. Season with salt and
pepper to taste.
Add fennel, apples, walnuts and dried cranberries. Mix well. Add cinnamon and additional salt if needed. Mix well.
Slice 1 inch from base of each endive head. Arrange spears on serving plate. Lightly stir salad and add cheese, if
using. Fill each leaf with salad mixture and serve. Yields: 24 appetizers
Try this light, endive-bases hors d’oeuvre containing apple-and fennel—two therapeutic foods for digestion – to get you off to a healthy start.
Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)
Email: firstname.lastname@example.org Website: www.rrsda.com