Monday, February 15, 2016
Belgian Endive with Cottage Cheese, Orange, and Walnut
2 small oranges
2/3 of a cup of cottage cheese
6 walnuts, finely chopped
1 teaspoon of minced fresh parsley
Salt and freshly ground black pepper to taste
Separate the endive leaves and wash and dry them. Use only the smaller leaves.
Grate the rind of the oranges and add the zest to the cottage cheese along with the chopped walnuts, and the parsley. Season to taste with the salt and the pepper. Mix well.
Peel the oranges with a sharp knife and cut them into sections, discarding all the pith and the seeds.
Drain the orange sections on some paper towel.
Spoon a little of the cottage cheese mixture into each endive leaf and set an orange section on top.