Food & Nutrition Meal Ideas In-Season Pick: Endive By Shape Editors Published on April 24, 2009 Share Tweet Pin Email "Sharp and tangy, endive doesn't wilt as quickly as other greens, so it can hold up todressings in salads or make a healthy base for passed canapés," says Marc Murphy,chef-owner of Landmarc in New York City. Here, three ways to turn over a new leaf. As an hors d'oeuvreCombine 1 cupdried figs, 1 cup sherry, and ½ cupsugar in a saucepan. Cook 20 minutesover medium heat. Purée until smooth.Place 1 tsp. of fig compote on eachendive leaf. Top with 1 tsp. apiece ofmascarpone and chopped pistachios.In a saladToss 2 heads sliced endive,1 diced apple, 1 bunch chopped watercress,and ½ cup each dried cherriesand goat cheese. Drizzle with dressingmade with 1 tbsp. Dijon mustard, 3 tbsp.each orange juice and red wine vinegar,½ cup canola oil, salt, and pepper.As a sideSlice 4 heads endive in halflengthwise. Season with salt and pepper.Brown 1 clove crushed garlic in a panwith 1 tbsp. olive oil. Add endive, cut sidedown, and brown. Flip and add 2 cupschicken stock. Cover and let simmer onlow heat, about 20 to 30 minutes. One head belgian endive: 87 Calories, 544 MCG Vitamin A, 266 MG Calcium, 16 G Fiber Was this page helpful? Thanks for your feedback! Tell us why! Other Submit