Recipe information
Yield
serves 4
Ingredients
2 tablespoons raspberry vinegar or red wine vinegar
1/2 teaspoon Dijon mustard
1 small clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1 tablespoon chopped fresh parsley
3 Belgian endives, cored and separated into leaves
1 bunch watercress or spinach, washed
1 Granny Smith apple, sliced
4 ounces mild goat cheese, from a small log
1/4 cup chopped walnuts
Preparation
Step 1
In a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper and shake to blend. Add the oil and parsley and shake again.
Step 2
Arrange the endive leaves like spokes on 4 plates; arrange the watercress or spinach in the center. Preheat the broiler. Arrange the apple slices, slightly overlapping, in 4 fans in a broiler pan. Cut the cheese into 4 slices and top each fan of apples with a slice of cheese. Broil until golden, about 5 minutes. With a spatula, carefully place the apple slices and cheese on top of the endive. Drizzle dressing over the salads and sprinkle with walnuts. Serve at once.
