I’ve been talking a lot about how to modify your holiday season to include some healthier choices. These prosciutto filled endive leaves are to die for and won’t sacrifice your calorie intake or your waistline. Have you had endives? They are crisp, cold and so refreshing, yet kind of hearty. Not to mention, each leaf looks so cute once dressed and plated. Just go ahead and pat yourself on the back now, Martha!! The below was inspired by this recipe and will make approximately 12-15 pieces or leaves.
- 2 cloves minced garlic
- 1 large red pepper sliced thin
- 1 large yellow pepper sliced thin
- ½ tsp salt
- ½ tsp black pepper
- 4 to 5 slices prosciutto, quartered or cut into thirds, depending on your slices
- 1 head Belgian endive, leaves separated
Tangy Mustard Dipping Sauce:
- 2 T all natural dijon mustard
- 1 ½ T balsamic vinegar
- 1 tsp pure raw honey (optional if you’d rather this dish be sugar free)
- ½ tsp minced garlic
- In a large pan, saute the pepper strips and garlic in enough oil to coat the pan until the peppers soften. Stir in the salt and pepper. Cool and set aside.
- Once the peppers have cooled, wrap two or three in a slice of the prosciutto and set in an endive leaf.
- Combine all dipping sauce ingredients in bowl and wisk together.
- Chill all components until ready to serve, drizzle each endive leaf with a little of the Tangy Mustard Dipping Sauce.
Protein, vegetables, healthy fats. Check, check and check. The dipping sauce is optional, for an extra kick. I like to drizzle it over the plate – and let me tell you, a little goes a long way! Bring this as a dish to pass at a party, or make it when you host your next gathering. It is sure to be a crowd pleaser!