Ingredients
2 heads of endive
2 tomatoes
125 ml walnuts
90 grams of chevre (more is fine)
a simple vinaigrette
crasins for garnish
Preparation
Lay out on two individual plates 2 heads of endive in individual whole leaves 2 tomatoes cut into wedges and ‘gutted’ (optional_ Toast 125 ml walnuts Crush them with a rolling pin Create two patties from a small package of chevre (45 grams each) Coat them with the walnuts and place in a cast iron skillet Bake at 350o F / 175o C until the chevre is soft. Place in the centre of the endive plates In the hot pan from the oven, make a simple vinaigrette and pour over the endive. Sprinkle with craisins (optional) Serve with good bread and a Chenin Blanc. This recipe can be easily multiplied.
