Sun Dried Tomato And Peas On Endive Spears Recipes

Steps:

• In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
• Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
• Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Steps:

• Whisk 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 2 tablespoons white wine vinegar, 1 tablespoon hazelnut oil and 3 tablespoons olive oil in a large bowl. Add 1 pint halved cherry tomatoes, 3 chopped endives and 4 chopped cucumbers; season with salt and pepper and toss. Top with chopped toasted hazelnuts.