This elegant appetizer is a cinch to prepare and showcases spring’s bitter, punchy flavor profile. Pungent endive, puckery grapefruit and earthy walnuts create a unique and sophisticated snack experience. These endive boats come together quickly and are best made right before serving.
1 large red grapefruit, peeled, segmented and cut into small pieces
2 tsp extra-virgin olive oil
¼ tsp sea salt
¼ tsp ground black pepper
2 heads endive, bottoms cut off and leaves removed
½ cup toasted walnut halves, roughly chopped
In medium bowl, toss grapefruit pieces with oil, salt and pepper. Set aside.
Line large platter with endive leaves, scoop side up. Add few pieces of grapefruit to these “boats” and top with chopped walnuts. Serve immediately.