Endive and Apple Salad with Warm Goat Cheese
Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Chef Brian Tucker, Richland Community College
4 Belgian endives
2 Tbsp whole butter
Salt and pepper to taste
1 Tbsp olive oil
1 Tbsp shallots, diced
2 Tbsp red wine vinegar
1 tsp Dijon mustard
8 Tbsp olive oil
8 oz goat cheese
1/4 cup of flour
1/4 cup breadcrumbs
1/4 cup almonds, chopped finely
1/4 cup green onion, chopped
1 granny smith apple, sliced
1 red apple (fuji, red delicious), sliced
1/2 cup walnuts, toasted
1. Wash the Belgian endive and split each head in half, leaving the core of the lettuce.
2. In a saute pan over medium heat melt the butter, when the butter starts to foam place the endive in the pan, cut side down. Season the endive with salt and pepper
3. Allow the endive to cook for 2 minutes or until the cut side starts to brown. Remove the endive from the pan and reserve.
4. Add 1 tablespoon of olive oil and the diced shallots. Cook for 1 minute or until the shallot begins to soften.
5. Turn of the heat and add the red wine vinegar to the pan. Using a wooden spoon scrape the browned bits from the bottom of the pan.
6. Add the Dijon mustard and mix to combine. Slowly add in the 8 tablespoons of olive oil to create a vinaigrette.
7. Place the endive back in the pan and set aside.
8. Divide the goat cheese into 4 equal pieces and shape in a small round. Coat the cheese in flour, then egg, then a mixture of breadcrumbs and finely chopped almonds.
9. Fry or bake the goat cheese until browned.
10. Assemble the salad by placing the endive on a salad plate, top with the sliced apples, toasted walnuts, green onion and the warm goat cheese. Drizzle with the vinaigrette and serve.
This recipe aired March 31, 2014.