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Autumn Endive Salad Pockets

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Autumn in an edible cup! Fiber-rich immune-boosting pears are the star of this autumn hand-held salad. Everything’s nestled in neatly so they’re perfect to serve as appetizers at your fall dinner parties.  Add grilled chicken and make them a meal!

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 Ingredients

  • 1 head Organic Belgian endive
  • 1 ounce Organic Frisée
  • 2s cup Organic Pears, chopped into about 1/2 inch squares
  • .25 cup Organic Toasted Walnuts
  • .25 cup crumbled blue cheese
  • 1 tablespoon toasted Organic Pumpkin Seeds
  • 1 teaspoon raw honey
  • 2 tablespoon Cold-Pressed Olive Oil
  • 1 teaspoon Organic Apple Cider Vinegar

Preparation

1.In a small bowl, whisk together honey, olive oil and vinegar.

2.Cut off the base of the endive so that leaves separate and arrange so that they can be filled.

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3.Place one little piece of frisee into each endive leaf.

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4.In a medium bowl toss the pears, walnuts and pumpkin seeds with the dressing and spoon into the endive leaves.

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5.Sprinkle with blue cheese crumbles and enjoy!

Nutrition facts per serving

Calories 344
Total Fat 24g
Carbohydrates 24g
Protein 8g
Servings Per Recipe 3 (2 pockets each)

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Photographer: Carmen Troesser

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