Recipe: Endive, Grape and Warm Goat Cheese Salad with Peppery Tarragon Vinaigrette

ENDIVE, GRAPE AND WARM GOAT CHEESE SALAD

3 to 4 heads red or white Belgium endive, cored and chopped into bite-size pieces
1 cup tender mixed greens, such as mache, arugula or watercress, tough stems removed
1 cup halved red and green seedless grapes
2 goat cheese rounds
1/4 cup toasted pine nuts
Peppery Tarragon Vinaigrette Dressing (recipe follows)

TO PREPARE THE GOAT CHEESE:
Preheat oven to 400 degrees F.

Slice the goat cheese rounds in half horizontally. Place cut sides down on a baking dish or heatproof skillet.

Bake until the cheese is warmed through but not melted. This will take about 4 minutes.

TO MAKE THE SALAD:
Toss the endive, greens, grapes, pine nuts and vinaigrette and portion on 4 large salad plates. Carefully lift the discs of warm cheese from the pan and place on top of the salads. Serve immediately.

PEPPERY TARRAGON VINAIGRETTE DRESSING

2 tablespoons champagne or tarragon vinegar
1 tablespoon grated shallot
1 teaspoon chopped fresh tarragon
1 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/3 cup virgin olive oil or walnut oil

Mix together the vinegar, shallot, tarragon, pepper, mustard and salt. Gradually add the oil. Adjust the seasoning to taste.

Makes 4 servings
Source: the California Table Grape Commission