Endive Bites with Tangy Lentil Salad

Without going into too much details, there are some changes going on in my life. It’s positive change – not to worry – and I plan on sharing more about it with you in the coming weeks. As a result, I’ve been feeding us with quick and simple recipes due to my lack of time in the kitchen. The best meals are often the simplest ones, don’t you think?

These endive bites with tangy lentil salad make a quick and delicious appetizer. Omit the goat cheese for a vegan version.

Endive Bites with Tangy Lentil Salad

• 3 belgian endives
• Fresh goat cheese (optional)
• 1/2 cup French green lentils, rinsed
• 1/2 cup cucumber, chopped
• 1/4 cup fresh dill, chopped
• 1/2 bell pepper, chopped
• 2 tbsp red onions, chopped
• 1 tbsp olive oil
• 1 small lemon, juiced
• 1 tsp dijon mustard
• 1 tsp dry tarragon
• Salt & pepper, to taste

In a medium pot, bring 1 and 1/4 cup of water, a pinch of salt and the lentils to a boil. Reduce heat and simmer for 25 minutes. Drain any excess water and set aside.

In a medium bowl, combine the cooked lentils, chopped vegetables and dill.

In a small mason jar, combine the ingredients for the dressing (olive oil, lemon juice, dijon mustard and tarragon). Close the jar and shake until the dressing has emulsified.

Pour the dressing over the salad and toss gently. Season with salt & pepper, to taste.

To assemble the bites: Separate the endive leaves. Spread a thin layer of goat cheese on each leaf and top with some lentil salad. Enjoy the delicious, tangy crunch.

Serves 6 as an appetizer.

Lentil salad adapted from Eating Well.