Apple and Endive Salad with Broiled Goat Cheese

• Dijon Vinaigrette
• 1 cup red wine vinegar
• 1/2 cup cold water
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 1/2 cup cholesterol-free egg product
• 3 cups oil
• 1-1/3 cups olive oil
• - salt and pepper, to taste
• Salad
• 12 each medium apples, cored, julienned
• 24 each Belgian endive, julienned
• - goat cheese, softened
• - PHILADELPHIA Original Cream Cheese, softened
• 2 cups plain dry bread crumbs
• 24 each radicchio leaves
• 1 cup butter
• 1/2 cup pistachios, chopped
• 2 Tbsp. fresh chives, chopped

1. Dijon Vinaigrette: Beat vinegar, water, mustard and egg product in stainless steel mixing bowl with wire whisk until well blended.
2. Gradually add oils, whisking constantly so emulsion is not broken.
3. Season with salt and pepper.
4. Salad: Toss apples and endive with Dijon Vinaigrette; cover and refrigerate until ready to use.
5. Combine cheeses until well blended.
6. Roll into 24 balls (or six balls for trial recipe), using 2 oz.
7. of the cheese mixture for each ball.
8. Flatten balls into 1-inch-thick disks.
9. Add to bread crumbs; turn over to evenly coat both sides of each disk with the bread crumbs.
10. Cover and refrigerate until ready to use.
11. For each serving: Place 1 radicchio leaf in center of salad plate; fill with about 1 cup of the apple mixture.
12. Saute 1 cheese disk in 2 tsp.
13. butter in skillet on medium heat 1 to 2 min.
14. on each side or until golden brown on both sides.
15. Add to salad; sprinkle with 1 tsp.
16. of the pistachios and 1/4 tsp.
17. of the chives.

vinaigrette, red wine vinegar, cold water, poupon, cholesterolfree egg, oil, olive oil, salt, salad, apples, endive, goat cheese, cream cheese, bread crumbs, radicchio leaves, butter, pistachios, fresh chives

Taken from www.kraftrecipes.com/recipes/apple-endive-salad-broiled-goat-cheese-97770.aspx (may not work)