Appetizer: Belgium – Knapperige Witloofblaadjes met Venkel, Sinaasappel en Gehoningde Hazelnoten (Crisp Endive Petals with Fennel, Orange, and Honeyed Hazelnuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 large Belgian endives, leaves separated
1 small fennel bulb, fronds reserved for garnish
2 oranges, segmented (reserve 1 tbsp (15 ml) juice)
1 tsp (5 ml) orange zest
1 tbsp (15 ml) champagne vinegar
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) honey, divided
3 tbsp (45 ml) extra-virgin olive oil
1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped
6 Castelvetrano olives, pitted and chopped (optional)
Kosher salt to taste
Freshly ground black pepper to taste

Show original ingredient measurements

2 large Belgian endives, leaves separated
1 small fennel bulb, fronds reserved for garnish
2 oranges, segmented (reserve 1 tbsp / 15 ml juice)
1 tsp orange zest
1 tbsp champagne vinegar
1 tsp Dijon mustard
2 tsp honey, divided
3 tbsp extra-virgin olive oil
1 / 3 cup (40 g) hazelnuts, toasted and roughly chopped
6 Castelvetrano olives, pitted and chopped (optional)
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes. While warm, toss with 1 tsp (5 ml) honey and a pinch of salt; set aside to cool, then roughly chop.
Whisk together reserved 1 tbsp (15 ml) orange juice, orange zest, champagne vinegar, Dijon, and remaining 1 tsp (5 ml) honey. Slowly whisk in olive oil until emulsified; season with salt and black pepper.
Thinly shave the fennel bulb with a mandoline or knife. Toss fennel with 1–2 tablespoons (15 to 30 ml) of the dressing to lightly soften and season.
Separate endive leaves and arrange as individual “petals” on a platter.
Divide the dressed fennel among the endive leaves. Top with pieces of orange segments and, if using, chopped olives.
Drizzle lightly with remaining dressing, sprinkle with honeyed hazelnuts and fennel fronds, and finish with a crack of black pepper. Serve immediately.

Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes. While warm, toss with 1 tsp honey and a pinch of salt; set aside to cool, then roughly chop.
Whisk together reserved 1 tbsp orange juice, orange zest, champagne vinegar, Dijon, and remaining 1 tsp honey. Slowly whisk in olive oil until emulsified; season with salt and black pepper.
Thinly shave the fennel bulb with a mandoline or knife. Toss fennel with 1–2 tablespoons of the dressing to lightly soften and season.
Separate endive leaves and arrange as individual “petals” on a platter.
Divide the dressed fennel among the endive leaves. Top with pieces of orange segments and, if using, chopped olives.
Drizzle lightly with remaining dressing, sprinkle with honeyed hazelnuts and fennel fronds, and finish with a crack of black pepper. Serve immediately.