Chevre And Endive Salad

• 2 heads of endive
• 2 tomatoes
• 125 ml walnuts
• 90 grams of chevre (more is fine)
• a simple vinaigrette
• crasins for garnish

1. Lay out on two individual plates
2. 2 heads of endive in individual whole leaves
3. 2 tomatoes cut into wedges and 'gutted' (optional_
4. Toast
5. 125 ml walnuts
6. Crush them with a rolling pin
7. Create two patties from a small package of chevre (45 grams each)
8. Coat them with the walnuts and place in a cast iron skillet
9. Bake at 350o F / 175o C until the chevre is soft.
10. Place in the centre of the endive plates
11. In the hot pan from the oven, make a simple vinaigrette and pour over the endive.
12. Sprinkle with craisins (optional)
13. Serve with good bread and a Chenin Blanc.
14. This recipe can be easily multiplied.

endive, tomatoes, walnuts, chevre, simple vinaigrette, crasins

Taken from www.epicurious.com/recipes/member/views/chevre-and-endive-salad-50034287 (may not work)