I have to drum up two mains, three snacks and a breakfast every day for my clients…I am always searching for inspiration, looking for new twists on some of my favorite go-to’s and admittedly looking over the shoulders of my competitors on a constant basis trying to make sure I’m current and holding my own.  Like any profession, the personal development is constant.

I had written the menu for my day to include smoked salmon endive cups with walnuts and creamed spinach, but as I was cooking I realized that I also had poached salmon on the menu for a main…as much as I try to prevent things like this, once in a while it happens. Anyway, I came up with this alternative and loved its simplicity, beauty and textures. 

Quick snacks and appetizers are always high up on the list of requests I get, so add this one to your repertoire. So simple and honestly, most of you will find that you have these ingredients on hand already.

 

INGREDIENTS

2 heads endive

1/3 cup chèvre (soft goat cheese)

1/2 teaspoon lemon zest

sea salt to taste

2 cups baby spinach, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

1/4 cup pine nuts

 

METHOD

Gently wash heads of endive and separate cups from the stem. Set aside on a clean kitchen towel to dry while you get started on the filling.

Spoon chèvre into a small bowl and add about a tablespoon of water, mix until smooth and the goat cheese has loosened up a bit. Add lemon zest and sea salt to taste, stir to combine.

Fold spinach, basil and parsley into the goat cheese mix and spoon this mixture evenly into each of the endive cups. 

Toast pine nuts in a small skillet over low heat for 2 minutes, stirring constantly. Keep an eye on these because they can burn easily.

Garnish with toasted pine nuts and refrigerate until serving or serve immediately.

 

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