Kitchen Garden Seeds

Grilled Endive with Goat Cheese and Walnuts
Vicki Lilley * Vegetables: The Essential Kitchen
Recipe Seeds
Vegetables: The Essential Kitchen
By Vicki Lilley
Periplus Editions Ltd.
A beautifully photographed cookbook, this contemporary collection of delicious yet simple recipes will inspire you with its use of the freshest ingredients, around-the-world creativity and practical tips. (Available through your local book store or www.amazon.com)
Grilled Endive with Goat Cheese and Walnuts
  • 4 heads Belgian Endive (Witloof Chicory)
  • 2 tablespoons extra virgin olive oil (for brushing)
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons balsamic vinegar
  • Sea salt and freshly ground pepper to taste
  • 2 ounces goat cheese, crumbled
  • 1/4 cup chopped walnuts
  • Preheat a broiler (grill). Cut each Endive in half lengthwise and brush well with oil. Place Endives, cut side down, on broiler pan and cook until lightly golden, about 2 minutes. Do not turn. Arrange Endives on serving plates.

    Combine olive oil, vinegar and salt and pepper to taste in a screw-top jar and shake well. Drizzle over Endives and top with goat cheese and walnuts. Serves 4.