8 head of Yellow Belgium Endive
2 Red Onion
1/2 lb fresh goat cheese
2 tbsp 25 year old Balsamic Vinegar
Fresh Rosemary, Thyme and Bay leaves
Extra Virgin Olive Oil
Salt, Black pepper and Sugar
Fleur de Sel
Micros Celery or any bitter herbs
Preparation the day before:
Infuse fresh rosemary, thyme, bay leaves in balsamic vinegar overnight.
Crumble the fresh goat cheese and marinate it with some olive oil, salt and pepper.
Cut 4 endive heads in half. Rub them in olive oil and using a grill, mark them provide a nice charcoal flavor but do not cook them. Remove from the grill and chill in the refrigerator. Cut the other 4 endive heads into big piece for the bottom of the salad bowl.
Peel and cut the red onion into big wedges. Rub the pieces of onion with some olive oil, salt, black pepper and little sugar. Place onion on a sheet pan and roast it in a convection oven at 325°F. Roast them until they are a little dehydrated and have a nice color then chill them in the refrigerator.
In a salad bowl, mix the chopped endive with some olive oil, salt and pepper, set it in the bottom of the bowl, place the whole grilled endive cut in quarter on the top of it. Sprinkle the roasted onion, marinated goat cheese. Use the balsamic vinegar and extra virgin olive oil over the salad, and add micro celery.Serves 4 people