I grill the endive and pair it with apples, and pecans. The best kind of apples to pair with endives are those which have a combination of sweet and tart flavors like Braeburn, Ginger Gold, Jonagold, Paula Red etc. which provides a nice contrast to the slightly bitter taste of the endives. Pecans add a crunch and the tangy goat cheese crumbled on top provides a creamy finish. The salad is dressed simply with balsamic vinegar and olive oil.
|Endive and apple salad with pecans and goat cheese|
1 large head of Belgian endive
1/2 Braeburn apple, cored, peeled and cut into 1/2 inch cubes
1/3 cup roasted salted pecans, broken up into bits
2 oz fresh goat cheese like Chevre, crumbled
1 teaspoon extra virgin olive oil
1 teaspoon good quality aged balsamic vinegar (the cheap ones are too acidic)
2 teaspoons unfiltered or a good quality extra virgin olive oil
1/4 teaspoon kosher salt
- Preheat a stove top grill pan over medium heat.
- Cut the endive into half vertically and brush both sides with olive oil. Place the cut side on the preheated grill and let it cook for 2 to 3 minutes just to get grill marks and warm the endive a bit. Flip to the other side and cook for another 2 minutes.
- Chop the endives into 1/2 inch pieces and combine with the apples and pecans.
- Make a dressing with the balsamic vinegar and 2 teaspoon olive oil and kosher salt. Lightly dress the salad and top with crumble goat cheese.
Note: If you liked endive, then you might want to try the endive, corn and black eyed pea salad