WINTER HARVEST ENDIVE APPETIZER CUPS
Serves 6 ( 2 cups per person )
1 firm pear , diced to ½-inch cubes
1 stalk celery , trimmed and thinly sliced
3 tablespoons pomegranate seeds
2 tablespoons roasted salted pistachios , chopped
2 tablespoons fresh parsley , chopped 1 ounce blue cheese , crumbled 1 head endive , leaves separated
For the vinaigrette :
2 tablespoons extra virgin olive oil 1 ½ teaspoons champagne vinegar ½ teaspoon Dijon mustard ½ teaspoon honey ½ teaspoon cracked black pepper ¼ teaspoon sea salt
Dice the pear , trim and thinly slice the celery ( using a mandoline is useful if you have one ), chop the pistachios and parsley , and crumble the blue cheese . Combine all filling ingredients in a bowl and gently toss .
In a separate bowl , add the olive oil , champagne vinegar , mustard , honey , salt , and pepper and whisk vigorously until emulsified . Pour the vinaigrette over the filling and toss to combine .
Gently peel each endive leaf , starting from the outside and working towards the center , and arrange on a platter . Occasionally trimming the root end with a sharp knife will help release the leaves more easily .
Scoop the filling into the endive cups . Serve immediately .
NOTE : This dish holds up well at room temperature for at least an hour .