- Rating:
- Servings:
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 Belgian Endive bottoms trimmed; leaves separated
- 4 Mangosteens peeled
- 1 Red Onion diced onion
- 1 Jalapeno Chile diced small
- 1 large Organic Bell Pepper red, and diced small
- 1 Organic Lime juiced
- 1 bunch Organic Cilantro small bunch chopped
- Salt and Pepper (to taste)
- 2 teaspoons Dijon Mustard
- 1/2 cup Honey
- Fresh Ground Pepper (to taste)
Directions
In a bowl, gently combine all of the ingredients, except for the endive. Taste for seasoning.
To Plate:
Place a small amount of the salsa at the bottom end of the endive and place on a platter for appetizers.
Note:
This is a nice combination of bitter/sweet with the endive and the salsa.
