This is a colourful appetizer to start off a
meal, or an easy to eat snack with a glass of wine.
 |
| Semi-dried tomato/ caramelised shallot in endive |
1. Cut semi-dried tomatoes into pieces,
season with salt, black pepper and olive oil, add a little green herb like basil or
parsley.
2. Sweat shallot until soft, add cider
vinegar, season with salt, brown sugar and white pepper, simmer gently to
reduce to a thick consistency.
3. Place a spoonful of the ingredients in a
piece of endive leave, garnish with roasted pine nuts and black garlic.
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