Endive and Goat Cheese

By Mark Bittman

Published October 6, 2012

  • Yunhee Kim for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Leslie Siegel.
Media 1 of 1
Total Time
10 minutes
Rating
4(55)
Comments
Read comments

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 2 or 3 chopped shallots

  • 4 heads Belgian endive

  • 3 thinly sliced pears

  • 4 ounces goat cheese

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 13 milligrams cholesterol; 190 calories; 1 gram monosaturated fat; 4 grams saturated fat; 6 grams fat; 7 grams fiber; 137 milligrams sodium; 7 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Sauté 2 or 3 chopped shallots in butter until soft. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese. Dressing variation: Use red-wine vinegar.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
55 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.