Delicious appetiser: raw chicory with blue cheese & pear

This is how everyone likes chicory. The secret? Raw chicory is not bitter at all. And combined with creamy blue cheese and pear, it is just the right combination of fresh, savoury and sweet. Easy to make, pretty to look at and it scores points with your guests.

Raw chicory

Chicory is not always a welcome guest in the shopping basket. Many people immediately think: bitter! And children often spontaneously turn up their noses when they hear that chicory is on the menu. Unjustified, we think. Because raw chicory actually has a mild and fresh flavour and fits perfectly into a sustainable diet. Combine that with the fact that it is grown locally, especially in the colder months of the year (September to March) and you have a top vegetable for those who like to eat more sustainably. And the fact that chicory is additionally a superfood completes the picture. It is full of fibre that gives your intestines a helping hand and makes you feel satiated. It also contains vitamin C, which is good for your resistance, and folic acid, which contributes to your energy level and the production of new cells. Chicory also provides potassium, which is important for your muscles and blood pressure, and it also contains small bits of vitamin B complex, which are involved in your metabolism. Since you eat chicory raw in this snack, all those nutrients are also well preserved. So what do you care? Get started!

On the table in ten minutes: this raw chicory (boats).

Raw endive with blue cheese and pear

Looking for a surprising and simple raw chicory appetiser? This recipe is one to remember. The crispy leaves of raw chicory form the perfect ‘boat’ for a creamy filling of blue cheese, pear, a drizzle of honey and some crunchy pecan nuts. Looks festive, can be made in no time and will please almost everyone, even people who normally turn their nose up at chicory.

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Preparation 5 minutes mins

Preparation 5 minutes mins

Total Time 10 minutes mins

Course appetiser, side dish

Cuisine French, Dutch

Servings 10

Kitchenware

• cutting board
• blade
• spoon
• plate or bowl for serving

Ingredients

  

1x2x3x

• 1 stalk of endive
• 50 g blue cheese
• 1 pear
• 2 el pecans (unsalted) coarsely chopped
• 2 teaspoons of liquid honey or vegan honey preferably from a squeeze bottle
• optional: a few drops of balsamic vinegar

Instructions

 

• Wash the chicory and cut off a small piece from the bottom to loosen the leaves. Carefully loosen the leaves and pick the biggest, firm ones - they fill up the easiest.
• Place a slice of cheese and a slice of pear in each chicory leaf.
• Divide the pecans among the bites.
• Finish with a small drizzle of honey on top. Optional: a drizzle of balsamic vinegar for an extra bite.
• Serve immediately on a pretty platter.

Notes

Store chicory in the fridge, preferably in the vegetable drawer wrapped in a tea towel or paper bag. this way it stays fresh and crisp for up to five days. Avoid plastic, as it makes chicory limp or damp faster.

Keyword appetiser, chicory, pear

More finger-licking appetisers

• Also see: portobello stuffed with goat cheese and honey.
• Also see: bruschetta with Parmesan crème.
• Also see: vegan risotto balls.
  
  

Sources: ahealthylifestyle.nl. Photo credits: thegreenlist.nl.