Fruit & Granola Stuffed Endive Cups

• 2 heads - Belgian endive
• 1  - grapefruit
• 1  - orange
• 1 cup - whole milk ricotta
• 1 tbsp - olive oil
• 1 tsp - lemon zest
• 1 tbsp - lemon juice
• ¼ tsp - kosher salt
• 1 cup - granola
• 2 tablespoons - date syrup

Instructions

1. Cut off the root end of endive and discard. Carefully separate the individual leaves and set aside.
2. Peel or cut away the peel and pith of 1 grapefruit and 1 orange and discard. Cut fruit into ¼-inch pieces and mix together in a bowl.
3. Make the whipped ricotta by adding 1 cup ricotta, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice and ¼ teaspoon kosher salt into the bowl of a food processor fitted with an S-blade. Secure lid and pulse for a few seconds, then run on low for 1 minute to whip. Transfer to a piping bag (optional).
4. Layer individual endive leaves onto a serving platter. Use a piping bag to fill each piece of endive with about 1 tablespoon whipped ricotta.
5. Spoon a few pieces of the fruit onto one side of the endive cups, then sprinkle the other side with a bit of granola. Finish with a drizzle of date syrup, and serve (If you can’t easily find date syrup, you can top these with a drizzle of balsamic glaze.)