Apple and Endive Salad with Broiled Goat Cheese

Name: Apple and Endive Salad with Broiled Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dijon Vinaigrette; 1 cup red wine vinegar; 1/2 cup cold water; 1/2 cup GREY POUPON Classic Dijon Mustard; 1/2 cup cholesterol-free egg product; 3 cups oil; 1-1/3 cups olive oil; - salt and pepper, to taste; Salad; 12 each medium apples, cored, julienned; 24 each Belgian endive, julienned; - goat cheese, softened; - PHILADELPHIA Original Cream Cheese, softened; 2 cups plain dry bread crumbs; 24 each radicchio leaves; 1 cup butter; 1/2 cup pistachios, chopped; 2 Tbsp. fresh chives, chopped

Servings: persons

Dijon Vinaigrette
1 cup red wine vinegar
1/2 cup cold water
1/2 cup GREY POUPON Classic Dijon Mustard
1/2 cup cholesterol-free egg product
3 cups oil
1-1/3 cups olive oil
- salt and pepper, to taste
Salad
12 each medium apples, cored, julienned
24 each Belgian endive, julienned
- goat cheese, softened
- PHILADELPHIA Original Cream Cheese, softened
2 cups plain dry bread crumbs
24 each radicchio leaves
1 cup butter
1/2 cup pistachios, chopped
2 Tbsp. fresh chives, chopped

1
Dijon Vinaigrette: Beat vinegar, water, mustard and egg product in stainless steel mixing bowl with wire whisk until well blended.
2
Gradually add oils, whisking constantly so emulsion is not broken.
3
Season with salt and pepper.
4
Salad: Toss apples and endive with Dijon Vinaigrette; cover and refrigerate until ready to use.
5
Combine cheeses until well blended.
6
Roll into 24 balls (or six balls for trial recipe), using 2 oz.
7
of the cheese mixture for each ball.
8
Flatten balls into 1-inch-thick disks.
9
Add to bread crumbs; turn over to evenly coat both sides of each disk with the bread crumbs.
10
Cover and refrigerate until ready to use.
11
For each serving: Place 1 radicchio leaf in center of salad plate; fill with about 1 cup of the apple mixture.
12
Saute 1 cheese disk in 2 tsp.
13
butter in skillet on medium heat 1 to 2 min.
14
on each side or until golden brown on both sides.
15
Add to salad; sprinkle with 1 tsp.
16
of the pistachios and 1/4 tsp.
17
of the chives.

2449

kcal

Calories

255

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dijon Vinaigrette, 1 cup red wine vinegar, 1/2 cup cold water, 1/2 cup GREY POUPON Classic Dijon Mustard, and more.

Yes, Apple and Endive Salad with Broiled Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!