Crisp endive, sweet Satsumas and tangy goat cheese for a wonderful finger food appetizer. Serves 6 – 8 as an appetizer
- 4 heads organic endive
- 2 organic Satsuma mandarins
- 2 oz. Drake Family Farm chevre (plain or flavored)
- Few sprigs organic Italian parsley
- Agrumato Tangerine or Orange infused olive oil
Trim the endive core and separate the leaves into individual "boats"
Peel the Satsumas and remove the segments from their membrane. Large chop the segments.
Chop the parsley leaves
Arrange the endive boats in a single layer on a serving platter. Put a small piece of Satsuma and a small dollop of goat cheese in each segment. Drizzle with the citrus oil and sprinkle with fresh parsley. Serve right away.