Endive with Ricotta, Almonds, and Raisins

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Photo: Beatriz Da Costa
Yield:
Makes 6 to 8 servings
Sara Quessenberry
November 2007
RECIPE BY Real Simple

Ingredients

  • 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

How to Make It

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.

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