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Endive with Mango Salsa
By Chef Tom Fraker


6 ounces Endive bottoms trimmed and leaves separated 
2 large Mango peeled seeds removed and diced small 
1 Red Onion diced small 
1 large Organic Bell Pepper diced small 
3 tablespoons Organic Lime juiced 
2/3 cup Cilantro chopped 
1/2 teaspoon each Salt and Pepper 


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. 


This is a nice combination of bitter/sweet with the endive and the salsa.