Endive with Pecorino and Honey

Author Notes

Right here’s a refined (now to now not advise swiftly and uncomplicated!) appetizer or antipasto impressed by one in all my favourite toasted sandwich fillings (from my cookbook, Florentine). It be an beautiful balance of candy, bitter, salty, and creamy. Pick agency, crisp, brilliant witlof, steer clear of ones with any browning of the leaves. When you perchance can no longer glean a young, creamy, quite gentle pecorino (weak versions are decidedly saltier and now not more assailable), try asiago or provolone dolce as a substitute. A refined, aromatic honey (something no longer too candy) is my need for this, in Italy one would employ locust honey. As a 2d, something more balsamic respect a darkish chestnut honey is moreover titillating. —Emiko

Substances

• 
  2
  

  Belgian endives (moreover identified as witlof or chicory)
  

• 
  5-6
  

  1/4 proceed slices of young or semi-weak pecorino cheese (inquire demonstrate for that you just perchance can take into consideration alternatives)
  

• 
  2 teaspoons
  
  honey, equivalent to locust or chestnut
  
• 
  1 pinch
  
  sea salt flakes
  
• 
  1-2 tablespoons
  
  extra virgin olive oil