187033 endive goat cheese fig Recipes

pecan halves, honey, goat cheese, port wine, leaves endive, figs, 3/4 inch wedges (fresh or dried )

shallot, minced, extra-virgin olive oil, red wine vinegar, balsamic vinegar, garlic salt, freshly ground black pepper, mesclun greens, belgian endive leaves, dried figs, quartered, granny smith apples, sliced, goat cheese, crumbled, dried cranberries or dried cherries

endives, leaves separated, oranges , supremed (cut the top and bottom off, remove the rest of the peel with a knife, and cut each section out), almonds, sliced, toasted, goat cheese, crumbled, chives, chopped, salt, garlic clove, extra virgin olive oil, sherry wine vinegar, shallot, chopped, salt, pepper

goat cheese, plain fat-free greek yogurt, kosher salt, ground red pepper, garlic clove, pressed, hungarian sweet paprika, divided, belgian endive leaves (about 3 heads )

figs, halved, goat cheese, toasted, chopped pecans, bacon, cut in half

goat cheese , chavrie original.pyramid, pie dough, sheet prepared, egg, fig jam

goat cheese, thick greek yogurt, (or more if you like ), figs, white or black , preferably not completely ripe, flat breads (chiabbata is good), arugula leaves, washed and drained, sliced smoked ham, balsamic vinegar

goat cheese, fig preservers, yellow onion (sliced ), french bread

sherry wine vinegar, dijon mustard, shallot, minced, garlic clove, minced, kosher salt, walnut oil (do not substitute!), walnuts, coarsely chopped, figs, quartered (fresh , ripe turkey figs are to die for), goat cheese, fresh ground pepper

goat cheese, at room temperature (12 oz), cream cheese, at room temperature (8 oz), heavy cream, lemon zest, lemon juice, sherry vinegar, kosher salt, ground white pepper, smoked salmon, minced, minced fresh dill, minced italian flat-leaf parsley, heads endive, chilled (about 24 leaves ), lemon zest, sliced almonds, toasted, salmon roe, for garnish , optional, bone-in chicken thighs, olive oil, kosher salt, ground black pepper, sour cream, fresh italian flat-leaf parsley leaves, finely minced (you can use dried parsley but use less), minced fresh chives, minced fresh dill, garlic, finely minced, garlic powder, onion powder, white vinegar, worcestershire sauce, cayenne pepper, animal crackers

goat cheese, olive oil, grated lemon rind, fresh lemon juice, chopped fresh cilantro, chopped fresh chives, salt, freshly ground pepper, belgian endive leaves (about 8 heads ), grape or cherry tomatoes, thinly sliced, garnish: fresh cilantro leaves

mixed salad greens, sliced, cored bosc pear (about 1), crumbled goat cheese, fig vinaigrette

goat cheese logs, fresh thyme, fresh flat-leaf parsley, fresh rosemary, fresh chives, two 8-oz logs goat cheese, cream cheese, garlic, minced, kosher salt and freshly ground black pepper, mojo verde, green bell pepper, seeded, cored, and cut into 1/4-inch dice, red onion, cut into 1/4-inch dice (about 1/4 cup), fresh cilantro, stems removed and leaves thinly sliced, garlic, minced, jalapeno pepper, cut into 1/4-inch dice (for less heat , scrape out the seeds and membranes first), sherry vinegar, extra-virgin olive oil, juice of 1/2 lime, kosher salt and freshly ground black pepper, baguette slices, flat bread, or endive spears, for serving

pears, peeled, cored , and cut in half lengthwise, lemon juice, crumbled goat cheese, fig preserves

bartlett or comice pears, peeled, cored, and cut in half lengthwise, lemon juice, crumbled goat cheese, fig preserves

bartlett or comice pears, peeled, cored, and cut in half lengthwise, lemon juice, crumbled goat cheese, fig preserves

goat cheese with garlic and herbs, sliced fresh spinach leaves, part-skim ricotta cheese, fennel seeds, crushed, freshly ground black pepper, italian cheese-flavored pizza crust (such as boboli), drained chopped oil-packed sun-dried tomato halves (about 12 halves), grated parmesan cheese, freshly ground black pepper

goat cheese, at room temp, cream cheese, at room temp, kosher salt, fresh ground black pepper, tomato paste, drained sun-dried tomato packed in oil, finely chopped, balsamic vinegar, pesto sauce (a thicker pesto is best so that it will hold it s shape), fresh basil leaves or parsley sprig, for garnishing, toasted baguette , slices for serving