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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