Spring Endive Salad Bites



4 endive bulbs
1 green apple
2tablespoons tangerine juice (juice of 1 tangerine)
1tablespoon olive oil
2tablespoons golden California raisins
2tablespoons toasted sunflower seeds
Pinch black pepper
1/4teaspoon salt
1 tangerine, peeled and cut into segments


  1. Slice 2 endive bulbs thinly reserve the other 2 bulbs for serving. Slice green apple into matchstick size pieces. Toss in a bowl with tangerine segments, golden California raisins and sunflower seeds.
  2. In a small bowl, combine tangerine juice, olive oil, salt and pepper. Whisk together and add to endive mix. Chill 4 hours or overnight.
  3. Trim  ends of the remaining 2 endive bulbs and peel off outer layers to remove leaves. Fill endive leaves with salad mixture and serve.

Recipe by Alysa Bajenaru from Inspired RD