Endives with Grapefruit, Feta, and Pecans

• Vegetarian
• Gluten free

• Produce

  • 3 Belgian endive heads
  • 1 Grapefruit, small
  • 2 tbsp Parsley

• Condiments

  • 1/3 cup Balsamic vinegar
  • 2 tbsp Honey

• Baking & Spices

  • 1 Pepper, fresh cracked

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 3 tbsp Grapefruit juice, fresh squeezed

• Dairy

  • 1/2 cup Feta

Found on feastingnotfasting.com

Description

Ingredients

• 3 Belgian endive heads, outer leaves removed and separated*
• 1 small grapefruit, peeled and sectioned, with each section cut into thirds
• ½ cup pecans
• ½ cup feta
• ⅓ cup balsamic vinegar
• 2 Tbsp. honey
• 3 Tbsp. fresh squeezed grapefruit juice (I reserved a few sections of the grapefruit for this)
• 2 Tbsp. parsley
• Fresh cracked pepper

Directions

• Heat pecans in a small pan over medium-low heat for 3-4 minutes, stirring regularly until they start to smell toasty (do not turn your back on them, they toast quickly!).
• Coarsely chop the toasted pecans.
• In a small bowl, combine pecans, grapefruit pieces, feta, and 1 tablespoon of the parsley.
• Add the balsamic vinegar, honey, and grapefruit juice to the pan that you cooked the nuts in and heat over medium-low setting, stirring while the sauce simmers. Heat for 5-8 minutes until reduced. The sauce should be the consistency of maple syrup - thickened, but still pourable.
• While reducing the sauce, add a small spoonful of the grapefruit/feta mixture to each prepared and separated endive leaf.
• The sauce will thicken quickly so do not let it sit for more than 2 minutes before spooning a small amount of the sauce over the filling in each endive leaf. Sprinkle with remaining parsley and fresh cracked black pepper. Serve immediately.