A year of two ago, I went to Jaleo- a tapas place- with my friends. They have this endive salad that we loved because it was really light and refreshing. From what I remember, the one in the restaurant had cheese, almonds, an oranges in an endive shell. However, based on our tastes, I put multi-colored bell peppers, scallions, goat cheese, and walnuts in the endive shell instead. I also like this particular salad because the endive shells are individual pieces that are easy to eat.
Ingredients2 heads of Belgian endive 1/8 cup red bell pepper, chopped fine 1/8 cup green bell pepper, chopped fine 1/8 cup yellow bell pepper, chopped fine 1/8 cup chopped walnuts 1/8 cup soft goat cheese (I used chevre) citrus dressing (see below)
1. Wash and separate the endive leaves. Drain well. Arrange in the serving dish so they looks like little boats.
2. Mix all the bell peppers, scallions, and nuts together in a bowl.
3. Spoon ~1 tbsp of the mixed peppers, scallions, and nuts into the endive shells. Place small clumps of goat cheese on top of the mixture. Drizzle ~1 tsp of citrus dressing over the cheese and mixture. Serve chilled!