Endive Spears with Cheese, Pecans, Mango and EVOO Honey Ginger Balsamic Vinegar

29 03 2010

Serves 8 as an appetizer

4 heads of Belgian endive, separated into spears and washed

8 oz. whipped cream cheese

½ cup toasted pecans, coarsely chopped

1 mango, cut into ¼” cubes

1 tsp. grated fresh ginger (optional)

EVOO Honey Ginger Balsamic Vinegar, to taste

In a mixing bowl, blend together the cream cheese, pecans and mango pieces. If you want a stronger ginger taste, add in the optional grated fresh ginger. Spread some of the cheese mixture onto each endive spear. Lay them out decoratively on a platter. Then, drizzle a small amount of the Honey Ginger Balsamic Vinegar on each spear. Serve immediately.


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