Endive with Parmesan and Hazelnuts
Ingredients
8 endive heads
3 tbsp olive oil
2 lemons, juiced
½ avocado, diced
2 tbsp crushed hazelnuts, toasted
Salt and pepper to taste
Instructions
1. Whisk olive oil and lemon juice, taste and season accordingly
2. Toss lemon vinaigrette with avocado and set aside
3. Slice endive into rounds
4. In a heavy-bottom skillet, toast crushed hazelnuts until just warmed through and you can begin to smell them (watch carefully – they can burn!)
5. In a large bowl, toss endive and hazelnuts with vinaigrette
6. Serve immediately
This recipe contributed by Megan Wolf of The Domesticated Wolf.