Endive "Chips" With Figs, Blue Cheese, and Prosciutto di Parma
  1. For the blue cheese espuma, combine blue cheese, cream, milk, and a pinch of salt and pepper with a blender. Add to an iSi whipping canister, and following the package instructions, pressurize the canister and shake vigorously. Refrigerate until ready to use.
  2. For the crispy Prosciutto di Parma, add the prosciutto to a skillet over medium heat. Cook, stirring frequently, until it is crispy. Remove to a cutting board and chop with a chef's knife until it is very finely crumbled.
  3. Arrange endive leaves on a serving platter and dispense about 1 tablespoon of blue cheese espuma from the iSi canister into each leaf. Sprinkle with crispy prosciutto and then freshly cracked black pepper.
  4. Place one slice of fig in each endive leaf and drizzle with walnut oil just before serving.
Recipe by The Taste Edit at https://thetasteedit.com/endive-chips-figs-blue-cheese-prosciutto/