Curly Endive with Goat Cheese Croûtes
Toasted goat cheese croûtes enhance a simply dressed bistro salad. Choose the inner lighter green leaves of curly endive or use frisée or spinach.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 291 |
| pro | 9 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 14 mg |
| sodium | 455 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 14% |
| vit A | 19% |
| vit C | 7% |
| folate | 44% |
-
8 thin slices baguette
Half large clove garlic
1/2 cup (125 mL) soft goat cheese
4 cups (1 L) torn light green curly endive
Dressing:
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
1 tsp (5 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
Arrange baguette slices on baking sheet. Broil one side until golden and crisp, about 30 seconds; let cool. Rub toasted side of each slice with garlic. Spread untoasted side of each slice with goat cheese. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 hours.) Broil until cheese is just starting to brown, about 2 minutes.
Dressing: In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add endive and toss to coat. Divide among plates and top each with 2 croûtes.
Source
Canadian Living Magazine: April 2005
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