Salads

Baby Endive, Grape and Warm Goat's Cheese Salad

This tasty, all-weather salad beautifully blends sweet, juicy and creamy flavours. Thanks to California Table Grape Commission for a delightful recipe!

Serves 4.
Prep Time: 5 minutes.
Cooking Time: 6 minutes.

Ingredients

• 3-4 heads baby endive, cored and chopped into bite-sized pieces
• 1 cup mixed salad greens, tough stems removed
• 1 cup red or green seedless grapes, halved
• 2 goat's cheese rounds
• 1/4 cup pine nuts, toasted

 Dressing

• 2 tbsp champagne or tarragon vinegar
• 1 tbsp spring onion, grated
• 1 tsp fresh tarragon, chopped
• 1 tsp black pepper, freshly ground
• 1/2 tsp Dijon mustard
• 1/8 tsp salt
• 1/3 tsp extra virgin olive oil or walnut oil

Cooking Instructions

• Preheat oven to 150ºC.
• Combine vinegar, spring onion, tarragon, pepper, mustard and salt. Gradually add the oil. Adjust seasoning to taste. Set aside.
• Slice goat's cheese in half horizontally. Place cut sides down on a baking dish or heatproof skillet. Bake until the cheese is warmed through, but not melted. This will take about 4 minutes.
• Toss together endive, mixed greens, grapes, pine nuts and vinaigrette.
• Serve salad on 4 large serving plates.
• Carefully lift discs of warm cheese from the pan, and place on top of salads. Serve immediately.