Step-by-Step Guide to Cook Favorite Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini Recipe.

You can cook Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini

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

Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini instructions

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!.