Endive Boats with Pear and Garlic Thyme Vinaigrette
July 9, 2018
Posted by Simply GOODFATS
Recipe
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¾ cup SGF Organic MCT Oil |
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¼ cup red wine vinegar |
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4 teaspoons minced garlic |
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1 tablespoon lemon juice |
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1 tablespoon dijon mustard |
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½ teaspoon fresh thyme |
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1 cup grated parmesan cheese |
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16 Belgium endive or radicchio leaves (about 2 - 3 heads) |
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1 bosc pear |
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½ cup blue cheese crumbles |
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¼ cup toasted walnuts |
Nutrition Facts: per serving (about 4 small boats): Fat 31g, Protein 7g, Carbohydrate 5g, Fiber 2g, Net Carbohydrate 3g
Instructions
Place the MCT oil, vinegar, garlic lemon juice, mustard and thyme in a food processor and blend. Add the parmesan cheese and blend until combined. Use immediately or store in the refrigerator for up to 5 days. Bring to room temperature before using.
To prepare the endive boats, carefully separate the endive leaves and arrange them on a platter so that the look like little “boats”. Thinly slice the pear, leaving the skin on, and place 1-2 slices inside of the boats. Evenly divide the crumbled blue cheese and toasted walnuts amongst the boats.
Drizzle lightly with MCT vinaigrette.
