Ingredients
2 Belgium endives
2 oz Cambazola
2 Tbsp toasted roughly chopped almonds
1 container pomegranate seeds
Directions
Wash and separate endive leaves.
Put a small spoonful of cheese in the base of each.
Top with almonds
Serve with Champagne Cocktail
Dip glass rims grapefruit juice and then in sugar.
Add to 2 Tbsp fresh grapefruit juice to each glass of champagne.
Float several pomegranate seeds in each glass.