Endive leaves are perfect for holding delicious fillings, thus making them a natural to use as an appetizer. This recipe is for a simple, fresh mix of lemon scented shrimp and goat cheese.
Endive with Shrimp Salad
Yield: About 20 appetizers
Prep Time: 25 minutes
8 ounces medium cooked shrimp, finely chopped
3 ounces goat cheese, at room temperature
2 Tablespoons chopped chives, plus more for garnish
1 Tablespoon fresh lemon juice
coarse salt and freshly ground black pepper
20 whole endive leaves (from about 3 heads)
1. In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate for up to 1 day.
2. When ready to serve, place 1 Tbsp. of mixture on each endive leaf, and top with additional chives.
Recipe Source: Everyday Food