Belgian Endive Pear Boats
So far so good with the weather – Mother Nature is cooperating with the plan to end winter and signs of spring are everywhere. A few of the Farmer’s Markets will be opening this weekend, with the BIG one for the area following next weekend! I have a rather long list of vegetables that I want to try this year, including radishes (poor JT) and about five different types of greens. Thanks for the /52weeksofcooking challenge I’ve already knocked one “green” of the list with this modified Belgian Salad. When I tried to find a cuisine for the Belgian challenge I wasn’t that shocked to see all the not-so-vegetarian friendly food. While Belgian Waffles were rather tempting (with Trader Joe’s cookie butter!!!), I’ve done waffles before and while I know that you don’t have to use a deep waffle iron for Belgian Waffles it just feels wrong to think about using a standard waffle iron – let alone using one! So I decided to tackle the vegetable that kept popping up in so many dishes: endives. I think I might have had an endive salad many moons ago at a wedding on the Cape but outside of a vague memory I couldn’t recall the taste. However Pinterest was more than able to serve up a number of endive recipes, and I couldn’t resist the temptation to do one of the many cute boat designs that I saw.
In order to not kill my husband I dropped the nuts from the recipes I saw but those could easily be added back in for an extra crunch. The tart endive was a great contrast to the sweetness of the pears, with the balsamic vinaigrette bringing it all together. This would make a fantastic appetizer, especially since they act as their own plate! I plan on trying this again in late summer, using some apples in place of the pears…or maybe in addition to.