Cooking Instructions
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Step 1
De-stem and roughly chop the
Curly Endive (50 g)
,
White Belgian Endive (50 g)
and
Red Belgian Endive (50 g)
.
Step 2
Shred the
Aged Goat Cheese (30 g)
.
Step 3
Preheat the oven to 400 degrees F (200 degrees C). Using a small mixing bowl, mix
Shiitake Mushrooms (16)
,
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
, and 1 teaspoon of the
Extra-Virgin Olive Oil (15 mL)
.
Step 4
Mix and put on a small roasting pan, reserve bowl for later use. Cook in the oven for 10-11 min, remove from oven, place mushrooms and the liquid from the mushrooms cooking in a small bowl and allow to cool. Turn oven down to 325 degrees F (160 degrees C).
Step 5
Place
Pecans (30 g)
on the roasting pan used for the mushrooms and place in the oven for 6-8 min or until lightly toasted. Remove from oven and set aside.
Step 6
In the reserved mixing bowl, combine
Dijon Mustard (5 g)
,
Sherry Vinegar (10 mL)
,
Honey (7 g)
, and a pinch of salt and pepper. Mix to combine and slowly add in remaining
Extra-Virgin Olive Oil (15 mL)
while whisking.
Step 7
Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
Step 8
Cut the
Baguettes (2)
in half by length. Spread
Unsalted Butter (30 g)
on the bread and follow with the goat cheese Remove the pecans from the tray and put the bread on the tray and place in the oven.
Step 9
Cook bread for 7-8 min or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes.
Step 10
Roughly chop the pecans and place in a mixing bowl, add mixed lettuces and
Red Seedless Grapes (85 g)
. Once the toasted bread is ready, add the shiitakes and the dressing to the bowl and gently mix to combine. Season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 11
Divide onto two plates and serve the bread on the side. Enjoy!
