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Endive leaves filled with diced meat, herbs, and nuts on a white rectangular plate, garnished with parsley. Grapefruit halves, parsley, and endive are on the side.
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Endives with Grapefruit, Feta, and Pecans

Endives are the fancy way to do salad! In this recipe they're stuffed with grapefruit, feta, and pecans for a refreshing and delicious appetizer.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 servings
Calories 58kcal
Author Christy Gurin

Ingredients

  • 3 Belgian endive heads (outer leaves removed and separated)*
  • 1 small grapefruit (peeled and sectioned, with each section cut into thirds)
  • 1/2 cup pecans
  • 1/2 cup feta
  • 1/3 cup balsamic vinegar
  • 2 Tbsp. honey
  • 3 Tbsp. fresh squeezed grapefruit juice (I reserved a few sections of the grapefruit for this)
  • 2 Tbsp. parsley
  • Fresh cracked pepper
US Customary - Metric

Instructions

  • Heat pecans in a small pan over medium-low heat for 3-4 minutes, stirring regularly until they start to smell toasty (do not turn your back on them, they toast quickly!).
  • Coarsely chop the toasted pecans.
  • In a small bowl, combine pecans, grapefruit pieces, feta, and 1 tablespoon of the parsley.
  • Add the balsamic vinegar, honey, and grapefruit juice to the pan that you cooked the nuts in and heat over medium-low setting, stirring while the sauce simmers.
  • Heat for 5-8 minutes until reduced. The sauce should be the consistency of maple syrup - thickened, but still pourable.
  • While reducing the sauce, add a small spoonful of the grapefruit/feta mixture to each prepared and separated endive leaf.
  • The sauce will thicken quickly so do not let it sit for more than 2 minutes before spooning a small amount of the sauce over the filling in each endive leaf.
  • Sprinkle with remaining parsley and fresh cracked black pepper. Serve immediately.

Notes

*save the inner parts to toss with your favorite salad!
** Endives and filling can be prepared an hour or two ahead of time, but the sauce has to be made right before serving.

Nutrition

Calories: 58kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 8.8mg | Calcium: 37mg | Iron: 0.3mg