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Corn Endive Cups with Smoked Walnuts
1 tbsp. butter
1/2 tsp. Raley?s Alderwood Smoked Sea Salt
1/2 cup coarsely chopped walnuts
1 1/2 tbsp. extra virgin olive oil
2 tsp. sherry vinegar
2 tsp. snipped fresh basil
2 cloves garlic, minced
2 ears fresh corn, shucked and cut away from the cob
Freshly ground pepper and additional smoked salt to taste
18 large Belgian endive spears
Prep: 15 minutes, Cook: 5 minutes, Makes: 18 appetizers
1. Melt butter in a small skillet. Stir in salt, then walnuts. Cook over medium heat for 5 minutes or until nuts are toasted, stirring frequently; let cool.
2. Whisk together oil, vinegar, basil and garlic in a medium bowl, then stir in corn. Season to taste with pepper and smoked salt.
3. Spoon corn mixture into endive spears and sprinkle with walnuts.