Endive Salad with Herbed Goat Cheese
Herb-roasted goat cheese spread over croûtes is tastier by far than just plain croutons. You can prepare the cheese, wash the greens and bake the croûtes ahead so assembly takes just minutes.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 292 |
| pro | 9 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 27 g |
| fibre | 3 g |
| chol | 9 mg |
| sodium | 438 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 16% |
| vit A | 19% |
| vit C | 18% |
| folate | 41% |
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2 tbsp (25 mL) each chopped fresh chives and parsley
1/2 tsp (2 mL) herbes de Provence or dried thyme
1 log (113 g) goat cheese
6 cups (1.5 L) torn mixed salad greens
18 leaves Belgium endive (about 1 large head)
Lemon Vinaigrette:
3 tbsp (50 mL) vegetable oil
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) granulated sugar
Pinch each salt and pepper
Croûtes:
1 baguette
Half clove garlic
2 tsp (10 mL) extra-virgin olive oil
1/4 tsp (1 mL) sea salt or table salt
1/4 tsp (1 mL) pepper
Preparation:
Croûtes: Cut baguette into twelve 1/2-inch (1 cm) thick slices; rub 1 side of each with cut side of garlic. Brush with oil; sprinkle with salt and pepper. Bake on baking sheet in 350°F (180°C) oven until crisp and light golden, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
Lemon Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, sugar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
On waxed paper, combine chives, parsley and herbes de Provence; roll goat cheese in herb mixture to coat. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
In bowl, toss mixed greens with dressing; arrange on 6 plates. Top each with 3 Belgian endive leaves. Cut goat cheese into 6 slices; place 1 slice on each salad. Add 2 croûtes to each plate.
Lemon Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, sugar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
On waxed paper, combine chives, parsley and herbes de Provence; roll goat cheese in herb mixture to coat. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
In bowl, toss mixed greens with dressing; arrange on 6 plates. Top each with 3 Belgian endive leaves. Cut goat cheese into 6 slices; place 1 slice on each salad. Add 2 croûtes to each plate.
Source
Canadian Living Magazine: April 2007
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