De-stem and roughly chop the Curly Endive (1 cup), White Belgian Endive (1 cup) and Red Belgian Endive (1 cup).
Shred the Aged Goat Cheese (1 ounce).
Preheat the oven to 400 degrees F (200 degrees C). Using a small mixing bowl, mix Extra-Virgin Olive Oil (1 tablespoon), Ground Black Pepper (to taste) and Kosher Salt (to taste), and 1 teaspoon of the Shiitake Mushroom (16).
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).
Place Pecans (1 ounce) 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.
In the reserved mixing bowl, combine Sherry Vinegar (2 teaspoon), Dijon Mustard (1 teaspoon), Extra-Virgin Olive Oil (1 tablespoon), and a pinch of salt and pepper. Mix to combine and slowly add in remaining Honey (1 teaspoon) while whisking.
Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
Cut the Baguette (2) in half by length. Spread Unsalted Butter (2 tablespoon) 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.
Cook bread for 7-8 min or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes.
Roughly chop the pecans and place in a mixing bowl, add mixed lettuces and Red Seedless Grapes (3 ounce). 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).
Divide onto two plates and serve the bread on the side. Enjoy!