today and tomorrow endive salad

Y’know …. I’ve never been especially drawn to endive. Maybe it’s the way Martha Stewart says it … “aaahn-DEEEV.” She’s turned me off many a veggie with her pretentious pronunciations. (Sorry, Martha!) Who knows the real reason but it just never grabbed me like, “Come eat me!”

Until just yesterday.

Momma got me one (pronuncing it *just* like Maaaahtha, by the way) and I surprised myself by just loving it. The endive cast its spell on me.

So I shared it with my boyfriend.

“What’s that?”

“Aaaahn-deev. Ehn-dive. Oh just eat it.”

Make sure and get this cheese too if you can. They’re perfect together. ‘Course it’s always ok to substitute but this lettuce and this cheese just seem to complement each other so beautifully. Add some pistachios on the side and y’got yerself a winner.

So great you may want it two days in a row.

Yaaay!

. . . . . . . . .

Today and Tomorrow Endive Salad Recipe

First today …

• 2 small endive, halved lengthwise
• Butter lettuce (we used 6-8 leaves)
• 1 medium pink lady apple, diced (with skin)
• 3 – 4 oz aged firm goat cheese, half sliced and half cubed (Cypress Grove Midnight Moon Aged Firm Goat Cheese is astoundingly good!)
• 1 splash extra virgin olive oil
• 1 tbsp coconut oil, warmed
• 2 big pinches ground black pepper
• 1 squeeze + 1 squeeze lemon juice
• 3/4 cup pistachios, shelled

Arrange lettuce on dinner plate. In covered frying pan, toast endive in olive oil, cut side down, til just slightly brown. Arrange on lettuce. In small bowl, mix together warmed coconut oil, pepper and a squeeze of lemon juice and drizzle over lettuce. Coat apple with a squeeze of lemon juice and add to salad, along with cheese. Sprinkle with pistachios and enjoy!

Then tomorrow …

• 2 small endive, halved lengthwise
• Butter lettuce (we used 6-8 leaves)
• 3 – 4 oz aged firm goat cheese, cut into sticks (Cypress Grove Midnight Moon Aged Firm Goat Cheese is astoundingly good!)
• 1 splash extra virgin olive oil
• 1 tbsp coconut oil, warmed
• 2 big pinches ground black pepper
• 1 squeeze lemon juice
• 3/4 cup pistachios

Arrange lettuce on dinner plate. In covered frying pan, toast endive in olive oil, cut side down, til just slightly brown. Arrange on lettuce. In small bowl, mix together warmed coconut oil, pepper and a squeeze of lemon juice and drizzle over lettuce. Add cheese sticks. Serve with pistachios on the side and enjoy!

And introducing … my new favorite cheese!