June 14, 2010 at 7:31 pm (7 ingredients or less, Appetizers, Belgian endive, goat cheese, honey, walnuts)
Serves 8.
2 heads endive
8 oz soft goat cheese
3 T walnuts, chopped
Honey
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Separate endive leaves. Arrange large, outer leaves on a serving platter. Spoon a teaspoon of goat cheese on each leaf, sprinkle with walnuts and drizzle with honey.
July 7, 2009 at 9:52 pm (baby arugula, balsamic vinegar, Belgian endive, coarse kosher salt, extra virgin olive oil, frisee, goat cheese, no-cook, pepper, red leaf lettuce, Salad, Spring, strawberries, Summer, thyme leaves, walnuts)
Prep: 35 minutes
Total: 35 Minutes
Serves 4
4 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh thyme leaves
Coarse salt and ground pepper
3 cups baby arugula (about 2 ounces), washed and dried
3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
1 pint strawberries, washed, dried, hulled, and quartered
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 Belgian endives, leaves separated, washed and dried
6 ounces goat cheese, crumbled (optional)
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1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.
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