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
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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