Pine Nut Ricotta

• 1 cup pine nuts (soaked overnight in 2 cups water), drained

• 1 head garlic, roasted, cooled, and paste removed

• 2 tablespoons extra virgin olive oil

• 1 tablespoon chickpea or mellow miso

• 1 tablespoon lemon juice, or to taste

• 1 ½ teaspoons umeboshi paste

• Pinch of sea salt and cracked black pepper to taste

• 2 tablespoons chopped chives

• 2 tablespoons brunoise red pepper

• 2 tablespoons brunoise yellow pepper

• 3 tablespoons toasted pine nuts

• 1 head endive

Directions

1. In food processor, puree pine nuts, garlic paste, oil, miso, lemon juice, and umeboshi paste. Season with salt and pepper. Transfer mixture to medium bowl.

2. Dollop 1 heaping tablespoon of nut filling in each endive leaf; garnish each leaf with chives, pepper brunoise, and toasted pine nuts.