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Curly endive salad with goat's cheese croutons
Curly endive salad with goat's cheese croutons
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Excite guests with the bold duo of bitter endive and creamy goat's cheese.
Ingredients:
  • 40.00 ml white wine vinegar
  • 23.40 gm dijon mustard
  • 75.08 gm olive oil
  • 35cm baguette
  • 200g goat's cheese, sliced (see notes)
  • Extra 9.20 gm olive oil
  • 1 bunch curly endive, trimmed, leaves separated (see notes)
  • 82.50 ml roughly chopped hazelnuts, toasted
Instructions:
  • Get that grill fired up to high heat while you cover a spacious baking tray with foil.
  • Combine vinegar and mustard in a small bowl, whisk until smooth, and season with salt and pepper. Slowly whisk in the oil.
  • Prepare the baguette by trimming and discarding the ends. Cut 24 slices that are 1cm thick from the baguette. Lay the slices in a single layer on the tray. Grill for 2 minutes until toasted. Flip the slices over. Spread goat's cheese on top, pressing gently with a knife. Season with pepper and drizzle with extra oil. Grill for 3 to 5 minutes until the cheese softens and turns light golden.
  • In a large bowl, combine the endive with the dressing and toss until coated. Transfer the dressed leaves to serving plates, then garnish with croutons and hazelnuts before serving.

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