Endive Boats with Pear and Garlic Thyme Vinaigrette

July 9, 2018

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¾ cup SGF Organic MCT Oil

¼ cup red wine vinegar

4 teaspoons minced garlic

1 tablespoon lemon juice

1 tablespoon dijon mustard

½ teaspoon fresh thyme

1 cup grated parmesan cheese

16 Belgium endive or radicchio leaves (about 2 - 3 heads)

1 bosc pear

½ cup blue cheese crumbles

¼ cup toasted walnuts

Nutrition Facts: per serving (about 4 small boats): Fat 31g, Protein 7g, Carbohydrate 5g, Fiber 2g, Net Carbohydrate 3g


Place the MCT oil, vinegar, garlic lemon juice, mustard and thyme in a food processor and blend. Add the parmesan cheese and blend until combined. Use immediately or store in the refrigerator for up to 5 days. Bring to room temperature before using.

To prepare the endive boats, carefully separate the endive leaves and arrange them on a platter so that the look like little “boats”. Thinly slice the pear, leaving the skin on, and place 1-2 slices inside of the boats. Evenly divide the crumbled blue cheese and toasted walnuts amongst the boats.

Drizzle lightly with MCT vinaigrette.

Product(s) used in this recipe