Endive Spears with Guacamole, Bay Shrimp, and Salsa

• 1 Head Belgian endive
• Guacamole
• Cooked bay shrimp
• Tomato salsa

Instructions

1. 1

   Trim root end from a head of Belgian endive; separate endive into spears.

2. 2

   Place 1/2 teaspoon prepared guacamole near cut end, 2 or 3 bay shrimp next to guacamole, and 1/4 teaspoon tomato salsa next to shrimp. : The California Culinary Academy