Simple Way to Make Flavorful Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:

1. Get Mixed Endive Salad
2. Prepare 1 cup curly endive, roughly chopped
3. Make ready 1 cup red Belgian endive, stems removed and roughly chopped
4. Prepare 1 cup white Belgian endive, stems removed and roughly chopped
5. Get 8 each medium shiitake mushroom
6. Get 1 oz pecans
7. Prepare 3 oz red seedless grapes, cut in half
8. Get Aged Goat Cheese Crostini
9. Make ready 1 oz aged goat cheese, crumbled
10. Prepare 1 each 3 ounces baguette
11. Make ready 2 tsp unsalted butter, room temperature
12. Prepare Honey-Dijon Mustard Vinaigrette
13. Get 1 tsp honey
14. Prepare 1 tsp Dijon mustard
15. Prepare 2 tsp sherry vinegar
16. Get 2 tbsp extra-virgin olive oil
17. Get 1 Kosher salt, to taste
18. Make ready 1 Black pepper, to taste

Instructions to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:

1. Preheat the oven to 400º F. Using a small mixing bowl, mix whole shiitakes, a pinch of salt and pepper, plus 1 teaspoon of the extra-virgin olive oil. Mix and put on a small roasting pan, - reserve bowl for later use. Cook in the oven for 10-11 minutes, remove from oven, place mushrooms and the liquid from the mushrooms cooking in a small bowl and allow to cool. Turn oven - down to 325º F.
2. Place pecans on the roasting pan used for the mushrooms and place in the oven for 6-8 minutes or until lightly toasted. Remove from oven and set a side.
3. In the reserved mixing bowl, combine mustard, vinegar, honey and a pinch of salt and pepper. Mix to combine and slowly add in remaining olive oil while whisking with a wire whisk.
4. Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
5. Cut the baguette in half by length. Spread butter on the bread and follow with the goat cheese. Remove the pecans from the tray and put the bread on the tray and place in the oven. - Cook bread for 7-8 minutes or until melted and toasted. While the bread toasts chop mixed lettuces and halve the grapes.
6. Roughly chop the pecans and place in a large mixing bowl, add mixed lettuces and grapes. Once the toasted bread is ready, add the shiitakes and the dressing to the large bowl and gently - mix to combine. Season to taste with salt and pepper.
7. Divide onto two plates and serve the bread on the side. Enjoy!

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