Endive Boats with L'arte Balsamic and L'arte EVOO Marinated Vegetables
INGREDIENTS:
PREPARATION:
1. Cut and prepare vegetables. It is best to have the julienne pieces generally all the same size.
2. Whisk together vinegar, olive oil, pepper and salt. Toss with the vegetables and refrigerate for an hour.
2. Trim base from endive heads and separate endive into single leaves.
3. Spoon about a heaping tablespoon onto each leaf. Enjoy!
- 1 small fennel bulb fennel, trimmed, sliced thin into julienne size pieces cut in half
- 1/4 onion, sliced thin into julienne size pieces cut in half
- 2 medium carrots, peeled, julienned & strips cut in half
- 2 teaspoons of L'arte EVOO
- 1 tablespoon of L'arte Balsamic (your choice! we recommend one of the Gourmet Flavors)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Belgian endive heads
PREPARATION:
1. Cut and prepare vegetables. It is best to have the julienne pieces generally all the same size.
2. Whisk together vinegar, olive oil, pepper and salt. Toss with the vegetables and refrigerate for an hour.
2. Trim base from endive heads and separate endive into single leaves.
3. Spoon about a heaping tablespoon onto each leaf. Enjoy!