Thai Lemongrass White Balsamic “MOJITO”
1 small sprig mint
2 slices of lime
2 tablespoons Thai Lemongrass White Balsamic
2 fluid ounces rum (4 tablespoons)
2 fluid ounces club soda (4 tablespoons)
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.