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Honey Endive Cups
The Touch of Lime...so sublime!!!
* REMEMBER USE ORGANIC SUSTAINABLE LOCAL PRODUCE!
Ingredients:
One Head Belgium Endive Lettuce
One Ripe Avacado Cubed- sprinkle with lemon to prevent browning!
One Lime Supremed
One Each Diced Yellow and Red Wax Chili Peppers
One Tbsp. Sunflower Seeds
Two Oz. Crumbled Bleu Cheese
Local Honey For Drizzle
Balsamic Vinegar for Drizzle ( We used reduction)
Method:
Ready all veg, chopped, cleaned, ready in little bowls ( mis en place in chef terms)
Pull outer leaves from the head of the endive, find some leaves free from blemishes that will be pretty on your plate.
Clean the leaves and soak in lemon water ( 1Tbsp. Lemon Juice to one cup of water).
Take leaves out of lemon water and shake excess water off- don't kill the leaves!
Fill endive cups. Start with avacado, then blue cheese crumbles , then peppers, add sunflower seeds, add segments of lime supreme and then drizzle. Serve immediately- You're now a culinary rock star.
If you make in advance, don't drizzle, until you are ready to serve, the cups will fizzle!
