endive-grape-and-warm-goat-cheese-salad

DIRECTIONS

To make the vinaigrette, mix together the vinegar, shallot, tarragon, pepper, mustard and salt. Gradually add the oil. Adjust the seasoning to taste.

Slice the goat cheese rounds in half horizontally. Place cut sides down on a baking dish or heatproof skillet. Bake until the cheese is warmed through, but not melted. This will take about 4 minutes.

Toss the endive, greens, grapes, pine nuts and vinaigrette and portion on 4 large salad plates. Carefully lift the disks of warm cheese from the pan and place on top of the salads. Serve immediately.

Ingredients

3 to 4 heads red or white Belgium endive, cored and chopped into bite-sized pieces
1 cup tender mixed greens, such as mache, arugula or watercress, tough stems removed
1 cup halved red and green seedless California grapes
2 each goat cheese rounds, preferably French crotin
1/4 cup toasted pine nuts

Peppery Tarragon Vinaigrette Dressing:

2 Tablespoons champagne or tarragon vinegar
1 Tablespoon grated shallot
1 teaspoon chopped fresh tarragon
1 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/3 cup virgin olive oil or walnut oil

DIRECTIONS

To make the vinaigrette, mix together the vinegar, shallot, tarragon, pepper, mustard and salt. Gradually add the oil. Adjust the seasoning to taste.

Slice the goat cheese rounds in half horizontally. Place cut sides down on a baking dish or heatproof skillet. Bake until the cheese is warmed through, but not melted. This will take about 4 minutes.

Toss the endive, greens, grapes, pine nuts and vinaigrette and portion on 4 large salad plates. Carefully lift the disks of warm cheese from the pan and place on top of the salads. Serve immediately.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe

Servings

4 servings

Nutritional Information

Calories 457; Protein 16 g; Carbohydrate 13 g; Fat 39g (76% Calories from Fat); Saturated Fat 15 g (30% Calories from Saturated Fat); Cholesterol 45 mg; Sodium 324 mg; Fiber 2.7 g.