There are a few things in life that I had never tried until I was in my thirties such as:
homemade fruit cake
vegan “meat” loaf
Keurig brewed coffee
This year, I decided that I need to try a few new items….. With our local fair coming into town, I’m sure that won’t be hard. However, I would like to experience some (ah-hem) more classy cuisines as well. For instance, exotic fruits and veggies…..I’d love to try that fruit that, (in some countries) is illegal to eat in public because it smells so bad. Apparently it tastes better than it smells… I forgot the name of it, I’ll have to add it to my “need to google” list.
In the old days I had a “need to research” list, and I would take a trip to the local library to “research” it. Now, the list reserved for lazy days in front of the computer with a big mug of coffee and a danish.
As I said (or typed) before I never tried endive. (I know, crazy, right?!)
And, now it’s once of my new favorite vessels to serve bite sized morsels of goodness in.
The “recipe” is simple; drizzle endive spears with Nudo Lemon Extra Virgin Olive Oil, and place inside the spear crumbled blue cheese, diced Roma tomatoes, and thinly sliced prosciutto.
Garnish with fresh basil and a drizzle of red whine reduction sauce; this sauce in particular uses Rios de Chile wine, a Chilean wine with rich notes, soft berries and a clean finish. Intensifying the wines sweet notes in a reduction sauce further balances the salt of the blue cheese and smokiness of the prosciutto.
what have you never tried before?
- 1 cup Rios Merlot
- ½ cup vegetable broth
- 1 teaspoon rosemary
- ¼ teaspoon pepper
- 1 teaspoon sugar
- Place all ingredients in a saucepan and cook over medium heat until liquid has reduced to ½ cup
- Drizzle over stuffed endive.
- Also great with beef.
A special thank you to Nudo Olive oil and Rios wine for sponsoring this post 🙂