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

Before you jump to Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably buy a lot of food items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? A great healthy option can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy at the start of the day. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Hence, it should be quite obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini recipe. To cook mixed endives, roasted shiitake mushrooms, toasted pecans, red grapes with aged goat cheese crostini you only need 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
  1. Take Mixed Endive Salad
  2. Use 1 cup curly endive, roughly chopped
  3. You need 1 cup red Belgian endive, stems removed and roughly chopped
  4. Prepare 1 cup white Belgian endive, stems removed and roughly chopped
  5. Get 8 each medium shiitake mushroom
  6. Provide 1 oz pecans
  7. Use 3 oz red seedless grapes, cut in half
  8. Take Aged Goat Cheese Crostini
  9. Provide 1 oz aged goat cheese, crumbled
  10. Provide 1 each 3 ounces baguette
  11. Get 2 tsp unsalted butter, room temperature
  12. Take Honey-Dijon Mustard Vinaigrette
  13. You need 1 tsp honey
  14. Prepare 1 tsp Dijon mustard
  15. Take 2 tsp sherry vinegar
  16. Use 2 tbsp extra-virgin olive oil
  17. Use 1 Kosher salt, to taste
  18. Take 1 Black pepper, to taste
Instructions to make Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini:
  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!

The lobster mushroom gets its distinctive red color from a powdery parasitic fungus that grows on its surface, but don't let that sway you: Its walnut-meat texture and mild seafood flavor have made it increasingly popular. Get our Morel Mushroom Toasts recipe. An early-autumn snack of goat's cheese on toast with sticky roast grapes, seasonal leaves and earthy nuts. Pears are sliced thin, baked then topped with tangy goat cheese, honey, pecans & fresh rosemary. The addition of sweet honey and the nuttiness of toasted pecans along with the piney flavor of fresh rosemary, round out the flavors of this dish that all complement each other perfectly.

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