Endive Beards with Shaved Pecorino
Yield: 24
Prep: 10 mins
Cook: 10 mins
- 2 tablespoons EVOO
- 1 1/2teaspoons sherry vinegar
- 1 tablespoon finely chopped fresh parsley
- coarse salt and pepper
- 7 large dates, chopped
- 1 cup walnut pieces, toasted
- 24 belgian endive leaves (from 3 endives)
- 1/4cup shaved pecorino-romano
- In a bowl, stir together the EVOO, vinegar, parsley, 1/4 tsp. salt and a pinch pepper. Mix in the dates and walnuts. Spoon the mixture into the endive leaves and top with the cheese.