Appetizer: United States – Crisp Pear and Walnut Endive Boats with Lemon-Dijon Drizzle
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
3 small heads Belgian endive 1 firm ripe pear (Bosc or Anjou), small dice 1 cup (30 g) baby arugula, roughly chopped 1 / 3 cup (35 g) walnuts, toasted and chopped 2 tbsp (8 g) chopped fresh chives (or parsley) 4 small radishes, cut into matchsticks (optional) 2 tbsp (30 ml) fresh lemon juice 1 tsp (5 ml) finely grated lemon zest 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey 3 tbsp (45 ml) extra-virgin olive oil 1 / 8 tsp (0.625 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste
Show original ingredient measurements
3 small heads Belgian endive 1 firm ripe pear (Bosc or Anjou), small dice 1 cup (30 g) baby arugula, roughly chopped 1 / 3 cup (35 g) walnuts, toasted and chopped 2 tbsp (8 g) chopped fresh chives (or parsley) 4 small radishes, cut into matchsticks (optional) 2 tbsp (30 ml) fresh lemon juice 1 tsp finely grated lemon zest 1 tsp Dijon mustard 1 tsp honey 3 tbsp (45 ml) extra-virgin olive oil 1 / 8 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; let cool, then chop. Whisk lemon juice, zest, Dijon, and honey in a small bowl. Slowly whisk in olive oil until emulsified. Season with a pinch of salt and a few grinds of pepper. Trim the bases of the endive heads and separate 20–24 sturdy leaves. Rinse and pat dry. In a mixing bowl, combine diced pear, arugula, half the walnuts, chives, and radishes (if using). Add about 2 tablespoons (30 ml) of the dressing and toss gently to coat; season to taste. Spoon the mixture into the endive leaves and arrange on a platter. Drizzle lightly with remaining dressing, scatter over the remaining walnuts, and finish with a touch of black pepper and a pinch of salt. Serve immediately for maximum crunch.
Show original instructions
Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; let cool, then chop. Whisk lemon juice, zest, Dijon, and honey in a small bowl. Slowly whisk in olive oil until emulsified. Season with a pinch of salt and a few grinds of pepper. Trim the bases of the endive heads and separate 20–24 sturdy leaves. Rinse and pat dry. In a mixing bowl, combine diced pear, arugula, half the walnuts, chives, and radishes (if using). Add about 2 tablespoons of the dressing and toss gently to coat; season to taste. Spoon the mixture into the endive leaves and arrange on a platter. Drizzle lightly with remaining dressing, scatter over the remaining walnuts, and finish with a touch of black pepper and a pinch of salt. Serve immediately for maximum crunch.
Per serving | Servings: 4
Generated: 2026-11-05T19:34:15+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.