6 Servings
This is a spin-off recipe from a hot-and-gooey stuffed apple. For the warmer weather, I like to lighten it up by turning it into a simple chilled salad. If you can't find belgian endive for want a plated course, simply serve some of the salad over a bed of chopped salad greens.
This has been one of my go-to recipes for my Intro to Wine & Cheese class. Try pairing it with an Alsatian Riesling like Willm Reserve Reisling LCBO#11452.
3 tbsp Raisins
2 Apples, tossed in lemon juice
3 oz Goat Cheese
3 tbsp Pine Nuts,toasted
1/8 tsp Cinnamon
6 large Endive Leaves
3 tbsp Honey, warmed to runny consistency if necessary
Combine raisins, apples, cinnamon, goat cheese and pine nuts in a bowl. Divide into endive leaves and drizzle with honey before serving.
Like this recipe? Why not try one of these as well?
Shrimp Mango Summer Rolls
Super-quick Artichoke Dip
Salty-sweet Edamame
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
OPENING FALL 2019!
CLICK HERE to see this season's schedule and for on-line registration.
