Inner Chef

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Endive Spears with Pears and Prosciutto

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(Taken from and altered)

1 Tbsp. Extra virgin olive oil

1 Tbsp. Rice vinegar

1 firm-ripe Red or green pear, cored and cut into ¼” dice

3 slices Prosciutto or ham (about 1 ½ oz.), cut into ¼” dice

½ cup crumbled Goat cheese

2 Large heads endive (about 8 ounces each), one white and one red.

16 to 20 Leaves fresh flat-leaf parsley

1. In medium bowl, combine olive oil, vinegar, and cloves. Add pears, prosciutto, cheese, and salt and pepper to taste. Set aside.

2. Trim 1/2-inch from the stem end of the endive and remove the outer leaves. When no more leaves can be removed, trim another 1/2-inch from the stem and continue to remove leaves. Keep going until all the leaves are removed (you should have 16 to 20).

3. Arrange endive leaves on plates or platter. Fill base of each leaf with a generous tablespoon of pear mixture. Top each with a parsley leaf and serve.


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