Endive with Mangosteen Salsa
Appetizer
Chef Tom Fraker
This is a nice combination of bitter/sweet with the endive and the salsa.
2 Belgian Endive, bottoms trimmed, leaves separated
4 Mangosteens, peeled
1 Red Onion, diced onion
1 Jalapeno Pepper, diced small
1 large Organic Red Bell Pepper, 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
In a bowl, gently combine all of the ingredients, except for the endive. Taste for seasoning.
Place a small amount of the salsa at the bottom end of the endive and place on a platter for appetizers.
