apple cider vinegar 3 tablespoons olive oil 1 tablespoon honey 4 large heads Belgian endive, sliced 1 large pear, halved, cored, sliced 1/3 cup sour cream 1/3 cup plain yogurt 1 1/4 cups crumbled Gorgonzola cheese 1/2 cup hazelnuts, toasted, husked Chopped fresh chives Instructions Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper. Mound pear salad on platter. Top with dressing, then nuts and chives. For appetizer versions, mound the salad onto individual endive leaves and top with cream and nuts. Close To Home http://www.stayingclosetohome.com/
honey to taste 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil I used lemon infused oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3-4 heads endive 3 ripe Haas avocados, peeled and seeded Instructions Ingredients 1 1/2 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 heads endive 3 ripe Haas avocados, peeled and seeded Directions Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature. Notes To prepare ahead, cut the avocados and place in a bowl with the vinaigrette until ready to assemble and serve.
I’m sure you will be inspired by many of these fabulous bark recipes. Today I’m sharing a fabulous round up of 20 bark recipes for the holidays. The post 20 Holiday Bark Recipes appeared first on Confessions of a Cooking Diva