Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore
I don’t know who Joe Moore is but I’m with him on this.  The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner.  This one is sure to satisfy, or at least start your night off on a delicious, healthy and low cal note.  I’m loving the three bite salad!

I am a sucker for foods that have a nice presentation and are easy to eat appetizer style, my kind of eating! The shape of endive spears is perfect for stuffing. Just toss all the salad ingredients with the dressing and pile them up in the endive spear, or boats as I have always thought of them.  Their slight bitterness is offset by the sweetness of the orange and grapes and the creaminess of the avocado and soft cheese.  The vinaigrette is simple but helps to blend the flavors nicely and done in just a few minutes.

Alternatively, you could julienne the endive and toss the whole thing together as a large salad.  Either way, delicious!

The first time I made this salad was when I was getting weekly CSA boxes and my endive came with an informational blurb which I found quite interesting.  Endive is a member of the chicory family (which makes me think of coffee for some reason).  Belgian endive is grown from chicory roots in a dark environment, which is why their tender leaves are such a light color. I was enthralled, so I googled, and here is what endive looks like growing. At first glance I thought I was looking at a photo of a factory chicken farm! You can click on the photo link for the full story on endive.

For their pale complexions, endive are surprisingly nutritious, providing many valuable vitamins and minerals, including vitamin C, calcium, iron and zinc, among many others.  The biggest surprise is that it is a good source of beta-carotene which we usually attribute to the orange vegetable family.  But that’s not all.  It has more than 50% of the potassium of a banana. Not too bad for our pale friend, the endive.  It also makes a darn good edible appetizer boat.

ENDIVE SALAD BITES

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or feta cheese (or vegan Vio Life Feta or Miyoko’s Classic Chive soft cheese)
1/3 cup cilantro or parsley, chopped (or more for garnish)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

• Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around.  Cut into wheels and then sections.  Place in a large bowl.

• Slice grapes and admire their gorgeous jewel toned colors.

• place in the bowl with the oranges.

• Halve avocado and cut into pieces a similar size to the orange segments.

• Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.

• Prepare marinade and drizzle over salad sparingly.  You can always drizzle more later and since they are to be eaten by hand, you don’t want them too drippy.

• Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel. Place 1-2 tablespoons of salad into each endive spear.   Arrange on a platter and garnish with extra cilantro.