1 thick head endive, root end trimmed and separated into leaves (or 2 romaine leaves, cut into 6- inch-long and 11⁄2-inch-wide strips, if you can’t nd endive)
1⁄4 cup walnut halves, for garnishing
1⁄4 cup microgreens, for garnishing
Instructions
Combine the cashews, red pepper, lemon juice, water, garlic and salt in a food processor or blender, and process until smooth. If you are using a blender, you might have to add a little bit more water to keep it going. Simply turn o the blender, add a little more water, scrape down the sides, pushing the contents into the middle, and then resume blending as needed.
Next, arrange the endive leaves on a large plate.
With a small spoon, spread a small amount of the nut cream cheese on each endive leaf. Garnish each with a walnut half and some microgreens, and serve at once. Enjoy each blissful bite!
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/2015/11/17/my-top-recipe-picks-a-complete-beauty-detox-thanksgiving-menu