Bittersweet Endive & Anchovy Canapés with Walnut Vinaigrette

Instructions

1. 1

   Carefully separate the endive leaves, ensuring they remain intact. Trim any tough or bruised parts from the base of each leaf.

   ~5 min
2. 2

   Chop the anchovy fillets very finely, almost into a paste.

   ~3 min
3. 3

   Finely chop the walnuts. Toast them lightly in a dry skillet over medium heat for 2-3 minutes until fragrant, then let cool.

   ~5 min
4. 4

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and honey until emulsified.

   ~2 min
5. 5

   Stir in the finely chopped anchovy paste and most of the chopped toasted walnuts into the vinaigrette. Season with a pinch of salt and black pepper.

   ~1 min
6. 6

   Finely chop the fresh parsley.

   ~1 min
7. 7

   Arrange the endive leaves on a serving plate. Spoon a small amount of the anchovy-walnut vinaigrette into the hollow of each endive leaf.

   ~3 min
8. 8

   Garnish each canapé with a small sprinkle of the remaining chopped walnuts and fresh parsley.

   ~2 min