1 pkg. (340 g) Green Giant* frozen Cauliflower Medley Riced Veggies
1 cup (240 ml) cashews, roughly chopped
¼ cup (60 ml) dried apricots, slivered
2 tbsp. (30 ml) olive oil
1 round head radicchio
2 Bartlett pears
¼ cup (60 ml) champagne vinegar or white wine vinegar
1 tsp. (5 ml) honey
¼ cup (60 ml) olive oil
1 tbsp. (30 ml) fresh mint, finely chopped plus leaves for garnish
¼ cup (60 ml) fresh parsley, finely chopped
Salt and pepper to taste
In a small bowl whisk together, vinegar, honey, olive oil, mint and parsley. Season with salt and pepper. Set aside.
Preheat BBQ to 425°F. Slice endives and pears into quarters. Drizzle endive and pears with 3 tbsp. (45 ml) of herb dressing. Grill endive and pear quarters 2 minutes each side until just tender.
In a medium sauté pan over medium heat, toast cashews 3 minutes until fragrant. Stir in 2 tbsp. (30 ml) of olive oil, cauliflower medley and apricots and cook for 6-8 minutes.
To serve, chop red leaf radicchio into 1-inch pieces. Scatter chopped and quartered endive and pears evenly onto a serving platter. Spoon warm cauliflower mixture over endives and pears, garnish with mint leaves and drizzle with herb dressing.