Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini. Great recipe for Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini. Salads for dinner don't have to be boring. This unique twist on a healthy salad is packed full of flavor.
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.
Salads for dinner don't have to be boring.
You can cook Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini using 18 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini
- You need of Mixed Endive Salad.
- You need 1 cup of curly endive, roughly chopped.
- You need 1 cup of red Belgian endive, stems removed and roughly chopped.
- Prepare 1 cup of white Belgian endive, stems removed and roughly chopped.
- Prepare 8 each of medium shiitake mushroom.
- It's 1 oz of pecans.
- Prepare 3 oz of red seedless grapes, cut in half.
- It's of Aged Goat Cheese Crostini.
- You need 1 oz of aged goat cheese, crumbled.
- It's 1 each of 3 ounces baguette.
- Prepare 2 tsp of unsalted butter, room temperature.
- You need of Honey-Dijon Mustard Vinaigrette.
- Prepare 1 tsp of honey.
- You need 1 tsp of Dijon mustard.
- You need 2 tsp of sherry vinegar.
- Prepare 2 tbsp of extra-virgin olive oil.
- You need 1 of Kosher salt, to taste.
- It's 1 of Black pepper, to taste.
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. Salads for dinner don't have to be boring. This unique twist on a healthy salad is packed full of flavor.
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini step by step
- 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..
- 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..
- 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..
- Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette..
- 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..
- 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..
- Divide onto two plates and serve the bread on the side. Enjoy!.
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. 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. Salads for dinner don't have to be boring.