Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini

Name: Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup curly endive, roughly chopped; 1 cup red Belgian endive, stems removed and roughly chopped; 1 cup white Belgian endive, stems removed and roughly chopped; 8 each medium shiitake mushroom; 1 oz pecans; 3 oz red seedless grapes, cut in half; 1 oz aged goat cheese, crumbled; 1 each 3 ounces baguette; 2 tsp unsalted butter, room temperature; 1 tsp honey; 1 tsp Dijon mustard; 2 tsp sherry vinegar; 2 tbsp extra-virgin olive oil; 1 Kosher salt, to taste; 1 Black pepper, to taste

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Salads for dinner don’t have to be boring. This unique twist on a healthy salad is packed full of flavor. The slightly bitter mixed endives are tossed with savory shiitake mushrooms, sweet red grapes, chunks of toasted pecans, and drizzled with a honey-Dijon mustard vinaigrette served with a side of crusty baguette oozing with melted goat cheese and butter. Need we say more? Learn more at www.PeachDish.com.

Lizzy Johnston @cook_2885147

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Ingredients

2 servings

Mixed Endive Salad
1 cupcurly endive, roughly chopped
1 cupred Belgian endive, stems removed and roughly chopped
1 cupwhite Belgian endive, stems removed and roughly chopped
8 eachmedium shiitake mushroom
1 ozpecans
3 ozred seedless grapes, cut in half
Aged Goat Cheese Crostini
1 ozaged goat cheese, crumbled
1 each3 ounces baguette
2 tspunsalted butter, room temperature
Honey-Dijon Mustard Vinaigrette
1 tsphoney
1 tspDijon mustard
2 tspsherry vinegar
2 tbspextra-virgin olive oil
1Kosher salt, to taste
1Black pepper, to taste

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Steps

1

Preheat the oven to 400º F. Using a small mixing bowl, mix whole shiitakes, a pinch of salt and pepper, plus 1 teaspoon of the extra-virgin olive oil. Mix and put on a small roasting pan,
reserve bowl for later use. Cook in the oven for 10-11 minutes, remove from oven, place mushrooms and the liquid from the mushrooms cooking in a small bowl and allow to cool. Turn oven
down to 325º F.
2

Place pecans on the roasting pan used for the mushrooms and place in the oven for 6-8 minutes or until lightly toasted. Remove from oven and set a side.
3

In the reserved mixing bowl, combine mustard, vinegar, honey and a pinch of salt and pepper. Mix to combine and slowly add in remaining olive oil while whisking with a wire whisk.
4

Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
5

Cut the baguette in half by length. Spread butter on the bread and follow with the goat cheese. Remove the pecans from the tray and put the bread on the tray and place in the oven.
Cook bread for 7-8 minutes or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes.
6

Roughly chop the pecans and place in a large mixing bowl, add mixed lettuces and grapes. Once the toasted bread is ready, add the shiitakes and the dressing to the large bowl and gently
mix to combine. Season to taste with salt and pepper.
7

Divide onto two plates and serve the bread on the side. Enjoy!