Recipes from the Market Table — Pascale Beale | Pascale's Kitchen

Name: Recipes from the Market Table — Pascale Beale | Pascale's Kitchen
Total time: 30 min
Ingredients: For the endives:; ½ bunch cilantro – finely chopped; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon coarse sea salt; 4 large Belgian endives – cut in half and leaves removed from the core but left intact; For the figs:; 1 tablespoon apple cider vinegar; 2 pints assorted figs – each fig cut into 1/8; 4 Asian pears – peeled and thinly sliced; 3 green onions – very thinly sliced; 4 oz baby Arugula; 4 oz Quezon de Valdeon (or goat cheese) – crumbled

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Ingredients

For the endives:
½ bunch cilantro – finely chopped
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon <a href="https://pascaleskitchen.com/shop/sel-de-mer-large">coarse sea salt</a>
4 large Belgian endives – cut in half and leaves removed from the core but left intact
For the figs:
1 tablespoon apple cider vinegar
2 pints assorted figs – each fig cut into 1/8
4 Asian pears – peeled and thinly sliced
3 green onions – very thinly sliced
4 oz baby Arugula
4 oz Quezon de Valdeon (or goat cheese) – crumbled