Endive with Ricotta, Almonds, and Raisins

Real Simple
"Endive with Ricotta, Almonds, and Raisins"Recipe
Photo: Beatriz Da Costa
Makes 6 to 8 servings


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1/2 cup unsalted roasted almonds
1/2 cup golden raisins
2 tablespoons chopped fresh chives
3 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon pepper
4 endives
1 1/2 cups ricotta


Roughly chop the almonds. Combine them in a small bowl with the raisins, chives, olive oil, salt, and pepper.

Trim the ends from the endives and separate the leaves. Arrange the leaves on a plate and top each with a dollop of the ricotta and a spoonful of the almond mixture.

Created date

December 2007