Endives with Grapefruit, Feta, and Pecans

Endives are the fancy way to do salad! They're loaded with Vitamin A and pairing with grapefruit, feta, and pecans makes for a fresh, healthy appetizer.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings 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