Cauliflower Medley and Roasted Endive Salad

Serves: 4

25 MIN

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

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

2 endive

1 round head radicchio

2 Bartlett pears

Herb Dressing

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

Directions

Herb Dressing
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.