Appetizer
8 - 10 servings
20 minutes
0 minutes
Chef Tom Fraker
1 package Melissa’s Peeled & Cooked Chestnuts, chopped small
2 large Brussels Sprouts, cleaned, shaved thin
1 Melissa’s Ambrosia Apple, diced small
2 tablespoons Balsamic Vinegar
1 Meyer Lemon
Freshly Ground Pepper, to taste
2 Red Belgium Endive
In a bowl, combine the chestnuts, Brussels sprouts, apple, vinegar, juice of the lemon and the pepper. Trim the bottom of the endives and carefully separate the leaves. Place them on a platter and fill them with the stuffing mixture.
