
tip
Tip: If you don’t have an aged balsamic, reduce your favourite balsamic in a saucepan over medium high heat until it is the consistency of syrup. The concentrate will be much sweeter and can be added in most recipes that call for balsamic.
Ingredients
16 | Belgian endive leaves, trimmed | 16 |
4 | slices prosciutto, each cut into 4 pieces | 4 |
2 | ripe Ontario pears, each cut into 16 thin slices | 2 |
1/3 cup | Feta cheese, crumbled | 75 mL |
1/3 cup | candied pecans, chopped | 75 mL |
2 tbsp | aged balsamic vinegar | 30 mL |
Freshly cracked pepper |
Directions
Arrange leaves in a single layer on a platter. Gently arrange a strip of prosciutto in the bowl of the endive. Fan two slivers of pear over top. Add a crumble of feta and sprinkle with pecans. Drizzle each with balsamic and pepper just before serving.
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