Jed Hoffman Endive with Roasted Beets
Endive with Roasted Beets, Goat Cheese and Pistachio Vinaigrette.
Servings 12.
2 Cups Diced Roasted Beets
12 oz Whipped Goat Cheese
12 Separated Endive Leaves
1 Cup Roasted Pistachios for Garnish
Pistachio Vinaigrette
1/4 Cup Pistachio Oil
1/2 Cup Canola Oil
1 Shallot
1 Sprig Tarragon
1 Tbs Dijon Mustard
1/4 Cup Champagne Vinegar
2 Lemons Juiced
