Arugula Walnut Pate With Belgian Endive Recipe

Ingredients for Arugula Walnut Pate With Belgian Endive

• Arugula Leaves
• Hard Boiled Eggs
• Plain Yogurt
• ¼ cup mayonnaise
• Walnut Pieces
• Dijon Mustard
• Garlic Cloves
• 1 teaspoon lemon pepper
• 2 tablespoons lemon juice
• 2 scallions (finely chopped)
• Belgian Endive leaves, as needed for serving

How to Make Arugula Walnut Pate With Belgian Endive

1. Preheat oven to 350°F (175°C). Toast 1 cup walnuts on a baking sheet for 8-10 minutes, or until fragrant and lightly browned. Let cool completely, then roughly chop.
2. In a food processor, combine 2 cups packed arugula (or watercress), 2 large eggs, ½ cup plain Greek yogurt, ¼ cup mayonnaise, 1 cup chopped toasted walnuts, 1 tablespoon Dijon mustard, 2 cloves garlic (minced), 1 teaspoon lemon pepper, 2 tablespoons lemon juice, and 2 scallions (finely chopped).
3. Process until completely smooth, scraping down the sides as needed. Taste and adjust seasoning as desired.
4. Refrigerate the pâté for at least 30 minutes to allow the flavors to meld.
5. To serve, arrange Belgian endive leaves like petals on a serving platter. Mound the chilled pâté in the center. Garnish with extra chopped walnuts and a sprinkle of lemon zest (optional). Serve with additional endive leaves for scooping.