Endive and Goat Cheese

By Mark Bittman

Endive and Goat Cheese
Yunhee Kim for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Leslie Siegel.
Total Time
10 minutes
Rating
4(53)
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Ingredients

  • 2 or 3chopped shallots
  • 4heads Belgian endive
  • 3thinly sliced pears
  • 4ounces goat cheese
Ingredient Substitution Guide

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.

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4 out of 5
53 user ratings
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