Curly endive salad with goats cheese croutons

Cooking Salads Curly endive salad with goats cheese croutons

Impress your guests with the delicious flavour pairing of bitter endive and creamy goats cheese.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat grill on high. Line a large baking tray with foil.
  2. Whisk vinegar and mustard in a small bowl until smooth. Season with salt and pepper. Gradually whisk in oil.
  3. Trim and discard ends of baguette. Cut 24 x 1cm-thick slices from baguette (see notes). Arrange slices, in a single layer, on the prepared tray. Grill for 2 minutes or until toasted. Turn. Top with goat's cheese, flattening slightly with a knife. Season with pepper. Drizzle with extra oil. Grill for a further 3 to 5 minutes or until cheese softens and is light golden.
  4. Meanwhile, place endive in a large bowl. Add dressing. Toss to coat. Divide leaves among serving plates (see notes). Top with croutons. Sprinkle with hazelnuts. Serve.

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2 tbsp white wine vinegar
1 tbsp dijon mustard
1/3 cup olive oil
35cm baguette
200g goat's cheese, sliced
Extra 2 tsp olive oil
1 bunch curly endive, trimmed, leaves separated
1/3 cup roughly chopped hazelnuts, toasted

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Easy
Serves
8 people
Method
Baking
Category
Salads
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