I know, another salad but I promise this one is a keeper! Endive (pronounced on-deev) is a favorite of ours and because I don’t buy it that often it remains a treat whenever I serve it.
This endive salad is bursting full of flavor and will have your taste buds doing a happy dance. Ok, I am exaggerating a bit, but you will enjoy the way the creamy/saltiness from the goat cheese mixes well with the sweetness of the candied pistachios.
Serves 2
2 to 3 heads of Belgian endive
goat cheese
1 ripe pear, thinly sliced
extra-virgin olive oil
white wine or sherry vinegar
Candied Pistachios –
1 cup shelled pistachio nuts
1 tablespoon honey
1 tablespoon water
2 tablespoons sugar
pinch of salt
1/4 cup demerara sugar
To make the candied pistachios, preheat oven to 350°f. In a small bowl, whisk together honey, water, salt, and granulated sugar until smooth. Toss the pistachios and demerara sugar in the honey mixture, stirring well to coat. Spread the nut mixture onto a parchment-lined baking tray in a single layer and bake until the nuts are golden brown (8-10 minutes). Cool and break into small pieces.
Trim ends of endive and separate endive heads into single leaves. Arrange leaves on plates followed by pear slices. Add crumbled goat cheese. Add a splash of olive oil and white wine vinegar. Top salad with candied pistachios and season with salt and pepper. Serve immediately.
The Culinary Chase’s Note: Keep an eye on the pistachios as they can quickly turn from a golden brown to a burnt brown! If you can’t find pistachios, substitute with whatever is your favorite nut. A crisp and crunchy salad with a hint of sweetness. Enjoy!
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