Endive Cups with Pancetta and CA Pomegranate, paired with CA Zinfandel

Name: Endive Cups with Pancetta and CA Pomegranate, paired with CA Zinfandel
Ingredients: – 2 teaspoons extra-virgin olive oil; – 3 ounces thinly sliced pancetta, sliced into strips; – 1 cup chopped fresh pears; – 1/2 cup fresh pomegranate arils; – 1/4 cup fresh parsley, chopped; – 1/2 teaspoon cracked black pepper; – 1/3 cup crumbled Real California Feta cheese; – 24 Belgian endive leaves (about 2 heads)

www.realcaliforniamilk.com

Real California Recipes Cookbook It’s time to roll up your sleeves and get down to business!

View Original

Share this recipe:

Ingredients

– 2 teaspoons extra-virgin olive oil
– 3 ounces thinly sliced pancetta, sliced into strips
– 1 cup chopped fresh pears
– 1/2 cup fresh pomegranate arils
– 1/4 cup fresh parsley, chopped
– 1/2 teaspoon cracked black pepper
– 1/3 cup crumbled Real California Feta cheese
– 24 Belgian endive leaves (about 2 heads)

More Like This