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Endive Finger Salads

Serves 2-6
Have fun with salad as finger food! Fill crunchy Belgian endive leaves with one of three tasty fillings for an elegant hors d’oeuvre or appetizer. Multiply the recipe to serve a crowd. Our recipes are guidelines for filling the endive. You can add a light drizzle of your favorite salad dressing, lemon juice, or Balsamic vinegar on each if you like – or create your own filling based on what’s in the refrigerator!

Ingredients:

  • HAZELNUT & BLUE CHEESE:
  • 2 Belgian endives
  • 1/3 to 1/2 cup crumbled blue cheese
  • 3 to 4 Tbsp chopped toasted hazelnuts, pecans, or almonds
  • SMOKED SALMON & SHRIMP:
  • 2 Belgian endives
  • 1/3 to 1/2 cup Metropolitan Market Smoked Salmon Spread
  • 1/3 cup cooked baby shrimp
  • 1 Tbsp chopped fresh dill or a sprinkle of dry dill
  • COBB (BACON, TOMATO, EGG):
  • 2 Belgian endives
  • 1 medium tomato, chopped
  • 1 hard-cooked egg, chopped
  • 3 to 4 Tbsp chopped, cooked Metropolitan Market Bacon
  • 1 Tbsp sliced chives or green onion

Directions:

  1. Wash and separate endive into leaves. Arrange on salad plates or a platter. Fill each leaf with the suggested ingredient combination. Drizzle with salad dressing, if desired.
  2. Enjoy.

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