Endive Salad Boats

Ease of Preparation: Easy.

Yield:   4 servings.

Trout and Crème Fraiche Stuffed Endive

Ingredients:

8 oz. (240g) smoked trout with skin removed

2 tablespoons (30ml) mayonnaise

1 tablespoon (15ml) Dijon mustard

Salt and pepper

2 Belgian endives, leaves only

1/3 cup (80ml) crème fraiche

2 tablespoon (30ml) finely sliced fresh chives

Method:

In a mixing bowl, combine trout with mayonnaise and Dijon mustard.

Season with salt and pepper, and mix until combined.

Top 8 endive leaves with equal amounts of trout mixture.

Garnish with crème fraiche and chives.

Serve cold.

Goat Cheese, Orange and Walnut Stuffed Endive

Ingredients:

2 Belgian endives, leaves only

1 cup (240ml) frisée lettuce, roughly chopped

½ cup (120ml) goat cheese, crumbled

½ cup (120ml) toasted walnuts, roughly chopped

Salt and pepper

Juice of 1 orange

Walnut oil, for drizzling

Method:

Place equal amounts of frisee lettuce over 8 endive leaves.

Top with goat cheese and toasted walnuts.

Season with salt and pepper.

Drizzle orange juice and walnut oil over endives.

Serve cold.