Endive Cups with Pine Nut Crème Fraiche, Fresh Figs, and Olives

Endive Cups with Pine Nut Crème Fraiche, Fresh Figs, and Olives
ingredients
all
2 cups pine nuts
1/4 cup lemon juice
plus more if needed
1 Tbls coconut butter
or extra virgin olive oil
sea salt
filtered water
3 heads Belgian endive
6 each fresh figs
trim and cut into thin wedges
1 cup kalamata olives
pitted and roughly chopped
2 Tbls cilantro
chopped
1 Tbls tarragon
chopped
coarse sea salt
freshly ground pepper
This is a simple, yet elegant addition to your appetizer spread!
1
To make Crème Fraiche:
2
Place the pine nuts, lemon juice, coconut butter or olive oil, and a pinch of salt in a food processor or a high-speed blender.
3
Blend until ultra-smooth, adding 1-2 tablespoons of filtered water as necessary to achieve the correct consistency. It should be very smooth, like thick sour cream. It will thicken more when chilled.
4
The Crème Fraiche may be stored in a tightly sealed container in the fridge for 2 days.
5
To Assemble the Endive Cups:
6
Separate and wash the endive leaves. Dry with paper towels.
7
Spoon a dollop of Crème Fraiche onto each endive leaf and spread. Top with fig wedges and chopped olives.
8
Sprinkle with chopped cilantro and tarragon and a few grains of coarse sea salt and freshly ground black pepper.
9
Serve immediately.
source: The "Balance Plate" Renee Loux
notes
food processor or high-speed blender