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–+ servings
Mandarin and Mint Waldorf Endive Boats
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Mandarin and Mint Waldorf Endive Boats

Servings 16 boats

Ingredients

Dressing

  • 1/2 cup Greek yogurt
  • 1 tsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp ground cumin
  • 1/4 tsp mandarin orange zest
  • 1/4 tsp sea salt

Salad

  • 2 1/2 Tbsp finely chopped walnuts
  • 1/2 cup finely diced celery
  • 1/2 cup diced Pink Lady or Braeburn apple
  • 1 Tbsp finely diced unsweetened dried cranberries
  • 2 seedless mandarin oranges segmented, white pith removed, and carefully cut into 3
  • 2 tsp minced fresh mint
  • 16 Belgian endive leaves

Instructions

  • For dressing, in small bowl, whisk together yogurt, lemon juice, honey, cumin, orange zest, and sea salt. Cover and refrigerate for flavors to meld.
  • While dressing rests, in medium bowl, gently mix walnuts, celery, apple, cranberries, oranges, and mint. Be sure not to squish the orange segments as the extra juice will make the dressing runny.
  • Remove dressing from refrigerator and gently fold into salad mixture. Fill endive leaves and arrange on platter. Serve immediately.