• Cooking Time: 20 minutes
  • Servings: 10-12
  • Preparation Time: 10 minutes



  • Vingaigrette:
  • 1/4 cup Champagne vinegar
  • 1 small shallot, finely minced
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Salad:
  • 1/2 cup whole almonds
  • 1/4 teaspoon extra-virgin olive oil
  • 2 tablespoons sugar
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 pound of escarole, washed and spun dry
  • 4 ounces dried persimmons or apricots, thinly sliced
  • 8 ounces fresh goat cheese
  • 3/4 pound endive, trimmed, leaves separated.


  • 1. Whisk together vinegar, shallot and olive oil for the vinaigrette; season to taste with salt and pepper. Set aside.
  • 2. Toss almonds with olive oil in a medium saute pan over medium heat until they begin to pop. Sprinkle with sugar and stir. Add 1/4 teaspoon salt and a few grinds of pepper; remove pan from heat. Continue to toss almonds until sugar hardens. Cool and chop coarsely.
  • 3. Cut the escarole leaves into thin strips and toss in a large bowl with 1/4 cup vinaigrette to taste. Sprinkle almonds and crumble goat cheese over the top. Place a spoonful of salad into the endive leaves and serve.
  • Pair with Pinot Blanc, Sauvignon Blanc or off-dry Riesling

Categories: Dressing  Lettuce/Vegetable 
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