3 heads of Belgium Endive (or your favorite vegetables, sliced)
1 container of Creativ Himalayan Salt Cashew Cream
2 tablespoons of balsamic vinegar
- Pull the leaves off the endive and artistically arrange around a large plate.
- Transfer Himalayan Salt Cashew Cream from container into a pretty bowl that fits in middle of the plate.
- Swirl balsamic vinegar into cashew cream.