Endive Fans with Smoky White Bean Cream, Griddled Pear, and Savory Walnut Granola

Instructions

1. 1

   Preheat the oven to 170 °C / 340 °F and line a small baking tray with parchment paper.

2. 2

   In a bowl, mix the rolled oats, walnuts, pumpkin seeds, sesame seeds, fresh rosemary, 15 ml (1 tbsp) olive oil, maple syrup, Dijon mustard, 1 g (1/4 tsp) salt, and half of the smoked paprika. Spread the mixture on the tray.

3. 3

   Bake the savory granola for 10 to 12 minutes at 170 °C / 340 °F, stirring once halfway through, until golden and crisp. Let it cool.

4. 4

   Meanwhile, place the cooked white beans, plain Greek yogurt, lemon juice, garlic, 15 ml (1 tbsp) olive oil, the remaining smoked paprika, 2 g (1/2 tsp) salt, and black pepper in a food processor. Blend until smooth. If needed, add 5 to 10 ml water and blend again for a silkier texture.

5. 5

   Heat a skillet or griddle over medium heat. Add 15 ml (1 tbsp) olive oil and cook the diced pear for 2 to 3 minutes, stirring gently, until lightly golden while still holding its shape. Remove from the heat.

6. 6

   Wash and dry the endives, then carefully separate about 18 large leaves to form the cups or fans.

7. 7

   Fill each endive leaf with a small spoonful of smoky white bean cream. Top with a few pieces of griddled pear.

8. 8

   Finish each bite with a teaspoon of savory walnut granola. Serve immediately to keep the contrast between the crisp endive, creamy filling, and crunchy topping.