This simple and healthy appetizer features Fuyu persimmons and pomegranates nicely paired with crunchy pistachios and salty-tangy blue cheese to make a flavorful and colorful holiday treat.
Course
Appetizer
AuthorCathy Arkle
Ingredients
2 - 3Heads of Belgium endivewashed and trimmed
3medium-large Fuyu persimmons - ripe but firmsmall dice
½cuppomegranate arils
1/3cupblue cheesecrumbled
1/3cuppistachioschopped
1medium shallotminced
1tablespoonapple cider vinegar
1teaspoonpomegranate molasses
Sea salt and freshly ground black pepper to taste
3tablespoonolive oil
Instructions
In a mixing bowl, mix the shallots, vinegar, molasses, salt & pepper. Whisk in the olive oil.
Wash and trim the endive and place individual leaves on a large cookie sheet. (It is messy filling the endive cups so fill them on a cookie sheet rather than the serving plate.)
In a medium bowl mix persimmons, pomegranate arils and blue cheese together. Mix in approximately ¼ cup or less of the vinaigrette.
Carefully add about 1 tablespoon of the persimmon filling to each endive leaf and top with pistachios.
Arrange on a platter and serve.
Recipe Notes
Note: Vinaigrette can be made 4 days ahead. Cover and chill. Makes approximately 30 appetizers