Endive With Tomato Rosettes Recipes

Steps:

• Whisk 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 2 tablespoons white wine vinegar, 1 tablespoon hazelnut oil and 3 tablespoons olive oil in a large bowl. Add 1 pint halved cherry tomatoes, 3 chopped endives and 4 chopped cucumbers; season with salt and pepper and toss. Top with chopped toasted hazelnuts.

Steps:

• ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive).
• Reserve small leaves and centers for salad another day.
• Rinse leaves under running cold water; pat dry with paper towels.
• In small bowl, with mixer at medium speed, beat cream cheese until smooth.
• Gradually beat in milk until blended.
• With spoon, stir in chopped dried tomatoes.
• Spoon cream-cheese filling into decorating bag with large rosette tube.
• Place a basil leaf or small watercress sprig on each endive leaf.
• Pipe some filling onto basil on wide end of each endive leaf.
• Arrange endive leaves on platter; garnish platter with flower.
• Cover and refrigerate until ready to serve.