Fig, blue cheese, candied walnuts, and clover honey on multi-color endives make for a funky vegetarian appetizer that is seasonal yet slightly unexpected alternative to pumpkin-spice-everything.
- 4 bulbs endives ((get both purple and green for aesthetics))
- 6 whole figs
- candied walnuts
- blue cheese
- clover honey
- black pepper
- Carefully peel leaves from the endive bulbs. The best endive leaves are firm and will pack a satisfying crunch. You want the large to medium sized leaves for this recipe. As they get smaller towards the center of the bulb, they’ll become softer and too small to hold each component.
- Pack each endive “boat” (the leaves resemble little boats, no?) with some blue cheese. Maybe half a tablespoon, depending on the size of each leaf. Use your judgement to get the right ratios.
- Slice figs into medallions, and then slice again down the middle of each medallion so you have little half-moon shapes. These will fit easily in each endive.
- Add a candied walnut or two to each boat.
- Finally, drizzle some clover honey over your endives and a quick grind of fresh pepper. Serve with wine before a main meal, or as an after dinner snack.
Keywords: fig, blue cheese, candied walnuts, endives, honey, sparkling rose, rose wine, vegetarian wine pairing, slovenian wine