Sautéed Endive and Apple with Warm Goat Cheese

I’ve been eyeing this recipe a few weeks but every time I ‘thought’ I was going to make it, my dinner menu would change so yesterday I was bound and determined to finally make this.  Belgian endive (pronounced on-deev) is part of the chicory family which includes radicchio, escarole and curly endive (pronounced en-dive).  Endive is a difficult vegetable to grow as it has a two-step process. 
First it grows in the field – about 150 days.  The tops of the leafy plant are then cut off, roots dug up, and placed in cold storage, where they enter a dormancy period.  Roots are removed from cold storage for their second growth, which takes 20 to 28 days in dark, cool, and humid forcing rooms, similar to mushroom growing which makes them available all year long.  Endive can be braised, baked, sautéed, or sauced.  Health-wise, endive is an excellent source of vitamin A (good for eye health), a good source of folate, vitamin C (boosts the immune system) and calcium (build strong teeth and bones).  For more health benefits, click here.

serves 4
adapted from Fine Cooking

1 cup pomegranate juice

6 oz. goat cheese
1/2 cup finely chopped hazelnuts
3 tablespoons unsalted butter
2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
Kosher salt and freshly ground black pepper
2 firm, medium-sweet apples, peeled, cored, and cut into 1/2-inch dice (about 3 cups)
3 tablespoons of finely diced shallot
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
baby spinach (4 lightly packed cups) – can also use rocket/arugula
1/3 cup fresh pomegranate seeds (optional)

Position a rack in the center of an oven and heat the oven to 220c (425°f).  In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.

If you buy the goat cheese as a log, cut into half-inch (or one-inch) slices otherwise shape into rounds with your hands. Press the goat cheese rounds into the hazelnuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

While the goat cheese bakes, melt 2 tablespoons of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan, sprinkle with 1/2 teaspoon each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.

Melt the remaining 1 tablespoon butter in the skillet, add the apples and shallot, sprinkle with salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.

For the dressing – transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 teaspoon each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.

In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top  with a mound of the spinach mixture, and then the goat cheese.  Drizzle with the remaining vinaigrette.

The Culinary Chase’s Cote:   I love pan fried endive…a nutty flavor shines through and calms the somewhat bitter taste.   Keep an eye on your oven when baking the cheese as the hazelnuts browned within 7 minutes. Warmed goat cheese atop this salad really helped to bring out all of the flavors.  I will definitely make this one again.  Enjoy!
 

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