For the dates, tear them in half, removing the pit if needed. cut each half into thirds. I found this to be the perfect bite sized piece for an endive leaf.

Heat up a small pan with a touch of oil and sautee them 1-2 minutes. add ½ tsp of honey and juuuuust a hint of cinnamon. mix until the honey is melted and the dates are nice and warm, about 5 minutes. remove from heat and set aside

For the crispy prosciutto/walnut topping: add prosciutto slices to a parchment lined baking sheet in an even layer. preheat oven to 425F and bake 5-8 min until fragrant and golden brown. flip them if needed. bake until very deeply golden, another few minutes, and set aside to cool. once fully cool it should crumble easily. if it doesn’t, continue baking a bit more.

In the meantime, add 1 tbsp butter to the same pan you cooked the dates in. melt until just golden and add the chopped walnuts, stirring until they take on a hint of color. add the rosemary and remove from heat. once cooled, combine with the prosciutto and set aside.

For the goat cheese mix: add greek yogurt, goat cheese, ½ tsp honey, salt, thyme and 1 tsp olive oil to to a small bowl and mix mix mix until creamy. really go at it to give it more fluff (instead of dirtying a food processor and whipping it)

To assemble: cut ½” off the stem of the endive, and peel off each individual layer. Try to go for similar size leaves, although it’s totally find if they vary. Line them on whatever dish you are serving on.

Take a small spoon, and smear about 1 tsp of the goat cheese filling into the bottom half of the endive. nestle in a slice of apple, top with a date and place on your serving dish. Repeat until they’re all done. Sprinkle with the prosciutto walnut mix, making sure each endive has some. Drizzle with honey and a sprinkle of flaky salt.