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.
Total Time
50min
5.0
1 Rating
Author: PeachDish
Servings:
2
Ingredients
•
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
Red Seedless Grapes
, halved
•
2
Tbsp
Aged Goat Cheese
, shredded
•
2
Baguettes
•
2
Tbsp
Unsalted Butter
•
1
tsp
Honey
•
1
tsp
Dijon Mustard
•
2
tsp
Sherry Vinegar
•
2
Tbsp
Extra-Virgin Olive Oil
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
De-stem and roughly chop the Curly Endive (1 cup), White Belgian Endive (1 cup) and Red Belgian Endive (1 cup).
2.
Shred the Aged Goat Cheese (2 Tbsp).
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).
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).
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.
6.
In the reserved mixing bowl, combine Dijon Mustard (1 tsp), Sherry Vinegar (2 tsp), 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.
7.
Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
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.
9.
Cook bread for 7-8 min or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes.
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).
11.
Divide onto two plates and serve the bread on the side. Enjoy!
Nutrition Per Serving
CALORIES
438
FAT
40.6 g
PROTEIN
6.9 g
CARBS
15.7 g
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