Peaches and Goat Cheese Salad with Curly Endive

Peaches and Goat Cheese Salad with Curly Endive

basil, peaches, and endive join together to make a very easy, and very tasty salad. The sweetness of the peaches, and the rich fatiness of the goat cheese pair oh so nicely with the curly endive, and the basil adds some warmth and spice. 

Servings: 4
 

Ingredients 

• 2 small heads frisee (curly endive), torn

• several handfuls of baby greens (optional)

• extra virgin olive oil, for drizzling

• balsamic vinegar, for drizzling

• 2 small yellow peaches, halved, pitted, & thinly sliced

• ⅓ cup torn basil

• ⅓ cup chopped macadamia nuts or walnuts, or sunflower or pumpkin seeds

• ½ cup crumbled goat cheese

• fresh cracked salt & pepper

Instructions

• Thoroughly wash and dry your baby greens, using a salad spinner or paper towels. 

• Place in a large serving bowl, drizzle with extra virgin olive oil and balsamic vinegar & toss to mix well. Remember to drizzle lightly at first. You can always add more oil or vinegar, but you can never take away! Aim for a ratio of roughly 2 parts oil to 1 part vinegar.

• Sprinkle the sliced peaches, torn basil, nuts, and goat cheese over the salad. 

• Season with fresh cracked salt & pepper & serve family style!

Warm Frisée (Curly Endive) and Mushroom Salad

Warm Frisée (Curly Endive) and Mushroom Salad

Curly endive holds up so, so well in warm salads. This is a wonderful side dish -- especially if you're really in love with mushrooms!

Equipment

• Skillet or wide pot

Ingredients

• 2 tablespoons plant-based or dairy butter (plus more if needed)

• 1 pound mixed mushrooms (torn or sliced depending on the variety)

• 3  shallots (or red onions); peeled and quartered lengthwise

• 2 tablespoons maple syrup

• 2 teaspoons Dijon mustard

• 2 teaspoons white wine vinegar

• 1 head of frisée (torn)

• Salt and pepper to taste

Instructions

Cook the mushrooms:

• Melt the butter in a wide pot or skillet over medium-high heat. Add half the mushrooms in an even layer and cook for 8–12 minutes until well-browned—season with salt and pepper and transfer to a bowl.

• If the skillet is dry, add another tablespoon of butter. Once melted, add the remaining mushrooms and cook for 8–12 minutes. Season with salt and pepper and transfer to the bowl of mushrooms.

Cook the shallot:

• Add the shallot to the pot and cook for 3–4 minutes, stirring often. Next, add all mushrooms to the pot and cook for 1–2 minutes.

Prepare the sauce:

• Whisk together the maple syrup, Dijon mustard, and white wine vinegar in a bowl.

Cook the frisée:

• Turn the heat on the mushrooms to high. Pour in the sauce and bring to a boil. Reduce heat to low and add the torn frisée. Cook for 5 minutes until wilted—season to taste with salt and pepper. Turn off the heat.

To serve:

• Serve with cooked rice or noodles or alongside your favorite meat or plant-based protein. Enjoy!