Description
These Endive Salad Bites offer a refreshing combination of grilled honey-thyme feta, crisp Belgian endive leaves, citrus segments, pomegranate seeds, and a nutty herb dressing. Perfect as an elegant appetizer or light snack, this recipe balances sweet, tangy, and savory flavors with crunchy textures for a delightful bite-sized treat.
Ingredients
Scale
Feta and Flavoring
- 6 ounce block of feta
- 1 tablespoon honey
- Few sprigs of fresh thyme
Vegetables and Fruits
- 3 Belgian endives
- 1 grapefruit
- 1 navel orange
- 1/4 cup pomegranate seeds
Nuts and Herbs
- 1/3 cup mixed nuts (pine nuts, pistachios, and slivered almonds)
- 1/4 cup chopped basil
- 1 tablespoon chopped chives
Seasoning and Dressing
- Pinch of salt and pepper
- 1/4 cup olive oil
Instructions
- Preheat the Grill: Heat a grill or grill pan to medium heat to prepare for cooking the feta in foil.
- Grill the Feta: Place the block of feta cheese in a sheet of aluminum foil. Drizzle honey over the top and add fresh thyme sprigs. Seal the foil tightly to form a package, then place it on the grill to cook for 16 minutes, allowing the flavors to meld and feta to soften.
- Prepare Endive Leaves: Trim the bases off the Belgian endives and carefully separate the leaves. Reserve the small tight centers and chop them finely for the dressing.
- Segment Citrus: Cut the grapefruit and navel orange into small bite-sized pieces for layering on the endive leaves.
- Toast and Chop Nuts: In a small frying pan over medium heat, toast the mixed nuts for about 10 minutes or until lightly browned and fragrant. Remove from heat and chop them roughly to add texture to the salad.
- Make Nut Herb Dressing: In a bowl, combine the chopped endive centers, toasted nuts, chopped basil, chives, salt, pepper, and olive oil. Stir gently to combine all ingredients evenly.
- Assemble the Bites: Arrange the separated endive leaves on a serving platter in a ring shape. Place the grilled feta (still in foil or carefully unwrapped) at the center of the platter. Layer the leaves with the citrus segments, pomegranate seeds, and drizzle generously with the nut herb dressing. Sprinkle some of the dressing over the grilled feta as well.
- Serve: Serve immediately. Guests can scoop softened feta with the endive leaves or use spoons to top each leaf with feta, citrus, and dressing for a flavorful bite.
Notes
- Grilling the feta in foil with honey and thyme softens the cheese and infuses it with sweet and herbal notes.
- Toast the nuts carefully to avoid burning; this enhances their crunch and flavor.
- The citrus segments can be substituted with other seasonal fruits like pomegranate arils or diced apple for variation.
- Serve the salad bites immediately after assembling to maintain the crispness of the endive leaves.
- This dish works well as a light appetizer or a sophisticated party snack.
