15-20endive leavesbig enough to hold some shrimp salad
sproutssomething neutral flavor like clover or alfalfa
chivesfinely chopped
1/2cupwalnutschoppped, toasted
Instructions
In a large glass bowl, whisk together the dressing ingredients. Add the fennel, shrimp, and cherries and toss to coat evenly.
On a large platter or serving board, lay your endive cups. Put a small bed of the sprouts in the bottom of each. Spoon some of the shrimp salad into each cup, and top with the chives and walnuts. Garnish with fresh cherries and serve to some lucky, lucky people.