Chevre And Endive Salad

1. 1

   Lay out on two individual plates

2. 2

   2 heads of endive in individual whole leaves

3. 3

   2 tomatoes cut into wedges and 'gutted' (optional_

4. 4

   Toast

5. 5

   125 ml walnuts

6. 6

   Crush them with a rolling pin

7. 7

   Create two patties from a small package of chevre (45 grams each)

8. 8

   Coat them with the walnuts and place in a cast iron skillet

9. 9

   Bake at 350o F / 175o C until the chevre is soft.

10. 10

    Place in the centre of the endive plates

11. 11

    In the hot pan from the oven, make a simple vinaigrette and pour over the endive.

12. 12

    Sprinkle with craisins (optional)

13. 13

    Serve with good bread and a Chenin Blanc.

14. 14

    This recipe can be easily multiplied.

* Per serving · 4 servings · Values may vary.

No additional tips available.