Endive Boats with Beet-Carrot-Fennel in Asian Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Beet
  • 1 Carrot - 1
  • 1 Fennel-1/2
  • 1/3 tsp Ginger
  • 1 Pear- 1

• Condiments

  • 1 tsp Chili sauce, sweet
  • 1 tbsp Soy sauce, reduced-sodium light

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt flakes
  • 1 Sesame seeds, toasted black and white

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 3 tbsp Vegetable oil

• Dairy

  • 1 Blue cheese

Found on foodfashionparty.com

Description

Ingredients

• Endive - 3 Washed and cleaned.
• Beet -1/2 very thinly sliced into matchsticks
• Pear- 1 thinly sliced
• Fennel-1/2 thinly sliced
• Carrot - 1 thinly sliced
• Blue cheese (optional)
• toasted black and white sesame seeds
• 2 tbsp rice vinegar
• ⅓ tsp freshly grated ginger
• 1 tsp sweet chili sauce
• 1 tbsp reduced sodium light soy sauce
• 3 tbsp vegetable oil
• salt flakes
• Freshly ground pepper

Directions

• Mix the marinade very well and add the vegetables and pear except the beet. Keep 2 tbsp of the marinade for the beet and mix separately.
• Let it marinate for atleast 20-30 minutes in the refrigerator.
• Arrange the endive leaves and add the vegetables and beet. Top with some cheese and some sesame seeds. Serve immediately.