Endives and Goat Cheese
Ingredients
- 3 endive hearts, purple and white, ends removed and leaves separated
- 1 green apple, sliced to sticks
- 1 celery stalk, sliced to sticks
- 2 ounces goat cheese, crumbled
- 4 Tablespoons balsamic glaze (use half in the salad and half for garnish)
- Salt & pepper
- 1 Tablespoon rice vinegar
- Handful of pecans for garnish
Instructions
- In a salad bowl, add all ingredients except garnish. Toss everything lightly, being careful not to break the leaves.
- After tossing, garnish with more goat cheese, a handful pecans and finish with balsamic glaze.
Notes
If you don’t have balsamic glaze, you can mix 2 Tablespoons of balsamic vinegar and 2 Tablespoons of honey. Goat cheese can be substituted with feta cheese and pecans with walnuts.