Incredible French Endive Salad With Aged Herb Goat Cheese Toasts Food

ENDIVE WITH GOAT CHEESE, FIG AND HONEY-GLAZED PECANS

Steps:

• Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
• Stir and bake 4 minutes longer until shiny.
• Make 36 quenelles from goat cheese with demitasse spoons.
• Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
• About 5 minutes.
• If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE

Steps:

• For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
• Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
• Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
• To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
• Drizzle with viniagrette and top with chives.
• Chill before serving or serve immediately.

ENDIVE STUFFED WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 350.
• Combine walnuts and 1 tblsp honey.
• spread on baking sheet coasted with cooking spray. Bake for 10 min, stirring after 5 minutes.
• Combine 1 Tblsp honey, vinegar, and organe juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 Tblsp.
• Fill each endive leaf with one orange section. Top each section with 1 tsp cheese and 1 tsp walnuts.
• Arrange on a plate. Drizzle vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS

Steps:

• Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
• In a bowl, place yogurt, mustard and honey and mix well.
• Add chopped apple pieces and sprinkle lemon juice. Mix again.
• Add walnuts, endive, cheese, salt and pepper and mix.
• Infuse love, refrigerate for a couple of hours or longer and serve.

INCREDIBLE FRENCH ENDIVE SALAD WITH AGED HERB GOAT CHEESE TOASTS

Steps:

• Heat a grill pan to medium high. Turn on the broiler and place a rack at least 10 inches from the heat.
• In a blender, combine the garlic, lemon juice, a little salt, and the parsley. Turn the blender on the "puree" setting. Stream the EVOO into the blender and puree the dressing until smooth and emulsified.
• Trim the endives of tough ends and peel away any dry or badly scarred outer leaves. Place the endives in a shallow dish and pour the dressing over them. Turn them in the dressing to coat them evenly. Place on the hot grill pan and gently cook the endives for 6 to 7 minutes, until tender, turning frequently.
• Lightly toast the bread under the broiler on each side and remove. Cut the bread corner to corner to make 16 triangles. Trim the ends off the logs of cheese and cut each log into 8 disks. (Cut across the middle of each log, then keep halving the sections until you have 16 equal disks from the 2 logs.) Scatter the Herbes de Provence onto the cutting board. Gently turn each disk of cheese in the dried herbs and situate a disk on each toast. Return the toasts to the oven and broil for 2 to 3 minutes to warm the cheese through and darken the toast to a light, even golden brown.
• Remove the endives 3 at a time to a plate. Carefully halve them lengthwise with a small sharp knife and fan the halved grilled endives across the plate. Add 4 triangles of toast with warm goat cheese to the same plate and serve. Repeat with the remaining portions.