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RECIPE
15 INGREDIENTS11 STEPS50min

Mixed Endives Salad & Aged Goat Cheese Crostini

5.0
1 Ratings
Salads for dinner don’t have to be boring. This unique twist on a healthy salad is packed full of flavor. The slightly bitter mixed endives are tossed with savory shiitake mushrooms, sweet red grapes, chunks of toasted pecans, and drizzled with a honey-Dijon mustard vinaigrette served with a side of crusty baguette oozing with melted goat cheese and butter.
Mixed Endives Salad & Aged Goat Cheese Crostini Recipe | SideChef
Salads for dinner don’t have to be boring. This unique twist on a healthy salad is packed full of flavor. The slightly bitter mixed endives are tossed with savory shiitake mushrooms, sweet red grapes, chunks of toasted pecans, and drizzled with a honey-Dijon mustard vinaigrette served with a side of crusty baguette oozing with melted goat cheese and butter.
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Estimated Total: Estimated Total:
Fulfilled by
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
50min
Total Time
$5.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Curly Endive
1 cup
Red Belgian Endive , roughly chopped, de-stemmed
1 cup
White Belgian Endive , roughly chopped, de-stemmed
16
Shiitake Mushrooms , de-stemmed
1/4 cup
Pecans
1/2 cup
2 Tbsp
Aged Goat Cheese , shredded
2
Baguettes
1 tsp
1 tsp
Dijon Mustard
1/2 Tbsp
Sherry Vinegar
2 Tbsp
Extra-Virgin Olive Oil
to taste
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Nutrition Per Serving

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CALORIES
1293
FAT
45.7 g
PROTEIN
37.4 g
CARBS
181.7 g

Cooking Instructions

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Step 1
De-stem and roughly chop the Curly Endive (1 cup) , White Belgian Endive (1 cup) and Red Belgian Endive (1 cup) .
Step 2
Shred the Aged Goat Cheese (2 Tbsp) .
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 (1 Tbsp) .
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 (1/4 cup) 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 (1 tsp) , Sherry Vinegar (1/2 Tbsp) , Honey (1 tsp) , and a pinch of salt and pepper. Mix to combine and slowly add in remaining Extra-Virgin Olive Oil (1 Tbsp) 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 (2 Tbsp) 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 (1/2 cup) . 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!
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Nutrition Per Serving
Calories
1293
% Daily Value*
Fat
45.7 g
59%
Saturated Fat
13.4 g
67%
Trans Fat
0.0 g
--
Cholesterol
45.0 mg
15%
Carbohydrates
181.7 g
66%
Fiber
9.8 g
35%
Sugars
11.7 g
--
Protein
37.4 g
75%
Sodium
2101.2 mg
91%
Vitamin D
0.2 µg
1%
Calcium
182.5 mg
14%
Iron
10.4 mg
58%
Potassium
389.8 mg
8%
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