And this is how you casually make the Super Bowl fancy. —INGRAIN, Winter/Spring 2020
When life—and the bargain grocery store bin—gives you brown avocados, use goat cheese instead as a creamy base for a spicy pineapple salsa.
Pairing So-Lo (Goose Island)
Serves 6
½ small pineapple
Handful of grape or cherry tomatoes
Handful of red or green grapes
2 ribs celery
1 small shallot
1 to 2 jalapeños (to taste)
Zest + juice of 1 lime
Splash of white wine vinegar
Pinch of sea salt
1 8-ounce log goat cheese
2 bunches endive hearts
Goat cheese
CHOP
½ small pineapple (peeled) + handful of grape or cherry tomatoes + handful of red or green grapes and place in a medium bowl. Mince 2 ribs celery + 1 small shallot + 1 to 2 jalapeños (to taste) and add to bowl.
MIX
Zest + juice of 1 lime + splash of white wine vinegar + pinch of sea salt into salsa, and season with additional lime juice, vinegar, or salt, to taste. Refrigerate salsa for up to 2 hours.
ALLOW
1 8-ounce log goat cheese to come to room temperature. Separate leaves from 2 bunches endive hearts and smear a spoonful of goat cheese on each. Top with pineapple salsa and serve immediately.
Grocery List: Endive with Goat Cheese & Pineapple Salsa
Looking for more Super Bowl goodies? Check out A Better Bowl.