Friday, February 15, 2013

Day 46: Endive salad with Goat's Cheese, Pecans and Fig Preserve

1 head endive lettuce, leaves peeled off and trimmed
1/4 cup goat's cheese
10 - 12 pecans
1/4 cup dried cranberries
1/4 cup fig preserve

1) In the centre of each endive leaf, add a small spoonful of goat's cheese.
2) Sprinkle with cranberries and pecans.
3) Add about 1/4 tsp of fig preserve to each leaf.
4) Arrange leaves on salad plates or on a large serving platter.

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