Grilled Fennel and Endive Salad with Goat Cheese and Orange-Honey Vinaigrette

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6

May 19, 2009 Published in the July 2006 issue of Portland Monthly

For the salad:

3 large fennel bulbs, leafy green tops removed

3 large Belgian endive

1 cup chèvre (goat cheese)

For the vinaigrette:

1/2 cup orange juice

2 tbsp Champagne vinegar

1 tsp honey

1 1/2 tsp chopped, mild herbs (chervil, tarragon and parsley)

1/2 cup grapeseed oil

Salt and pepper to taste

1. Wash the fennel and slice crosswise into ¼-inch-thick pieces. Set aside to dry.

2. Wash endive and cut into quarters lengthwise. Wrap in a towel to dry.

3. For the vinaigrette, combine the orange juice, vinegar, honey and herbs in a mixing bowl. Add the oil slowly and whisk until blended.

4. Season with salt and pepper to taste.

5. Brush the fennel and endive with olive oil and place on a hot grill for 3 minutes per side, or until golden brown.

6. Set on a plate to cool.

7. Place the grilled fennel and endive in a bowl and toss with enough vinaigrette to coat. Crumble the goat cheese over the top.

Filed under