Mandarin and Mint Waldorf Endive Boats
Servings
16boats
Servings
16boats
Ingredients
Dressing
  • 1/2cup Greek yogurt
  • 1tsp fresh lemon juice
  • 1tsp honey
  • 1/2tsp ground cumin
  • 1/4tsp mandarin orange zest
  • 1/4tsp sea salt
Salad
  • 2 1/2Tbsp finely chopped walnuts
  • 1/2cup finely diced celery
  • 1/2cup diced Pink Lady or Braeburn apple
  • 1Tbsp finely diced unsweetened dried cranberries
  • 2 seedless mandarin orangessegmented, white pith removed, and carefully cut into 3
  • 2tsp minced fresh mint
  • 16 Belgian endive leaves
Instructions
  1. For dressing, in small bowl, whisk together yogurt, lemon juice, honey, cumin, orange zest, and sea salt. Cover and refrigerate for flavors to meld.
  2. While dressing rests, in medium bowl, gently mix walnuts, celery, apple, cranberries, oranges, and mint. Be sure not to squish the orange segments as the extra juice will make the dressing runny.
  3. Remove dressing from refrigerator and gently fold into salad mixture. Fill endive leaves and arrange on platter. Serve immediately.