Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something which I have loved my entire life. They’re nice and they look wonderful.
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.
To get started with this recipe, we must prepare a few components. 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 can achieve it.
The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
- Make ready Mixed Endive Salad
- Get 1 cup curly endive, roughly chopped
- Get 1 cup red Belgian endive, stems removed and roughly chopped
- Make ready 1 cup white Belgian endive, stems removed and roughly chopped
- Make ready 8 each medium shiitake mushroom
- Get 1 oz pecans
- Make ready 3 oz red seedless grapes, cut in half
- Take Aged Goat Cheese Crostini
- Get 1 oz aged goat cheese, crumbled
- Take 1 each 3 ounces baguette
- Make ready 2 tsp unsalted butter, room temperature
- Take Honey-Dijon Mustard Vinaigrette
- Prepare 1 tsp honey
- Prepare 1 tsp Dijon mustard
- Get 2 tsp sherry vinegar
- Get 2 tbsp extra-virgin olive oil
- Get 1 Kosher salt, to taste
- Take 1 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.
Steps to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
- 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. 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. See great recipes for Tapenade Crostini, Pear and Goat cheese crostini too!
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