Belgian endive with pignoli dressing - house beautiful

Yield: 4 servings

Measure Ingredient
4 tablespoons Extra-virgin olive oil
¼ cup Pignoli nuts
2 teaspoons Umehoshi plum vinegar (available at health food or specialty shops), OR
1 tablespoon White wine vinegar
4 \N Heads Belgian endive

In a small skillet over low heat, slowly saute oil and nuts until nuts start to brown. Cool slightly and add vinegar.

Arrange Belgian endive leaves in a row on an oval or rectangular platter and drizzle the dressing down the center. Serve at room temperature. Serves 4.

House Beautiful/February/94 Scanned & fixed by DP & GG

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