Roasted Belgian Endive (Witlof) with Shadows of Blue Cheese and Mike's Prosciutto
Having received a gift of lovingly home-cured meats from our friend's when they visited, I was looking for something a little unusual to highlight one of them. This recipe highlights Mike's Prosciutto as well as a local creamy blue cheese. It also has my homemade fig vinegar in the dressing.
Ingredients
- 6 Belgian endive/witlof
- 100 g Shadows of Blue Cheese
- 8 very thin slices of prosciutto
- 1 tbsp finely chopped curly leaf parsley
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- Maldon sea salt
- Freshly ground black pepper
For the dressing
- 1 tsp Dijon Mustard
- 2 tbsp extra virgin olive oil
- 2 tbsp fig vinegar
Directions
- Preheat oven to 175˚C.
- Line a baking tray with baking paper.
- Cut the endive in half.
- Place them onto the prepared baking tray, cut side facing up.
- Drizzle with olive oil and honey, and then season with salt and pepper.
- Bake for 10-15 minutes until tender.
- Meanwhile make the dressing by combining the ingredients in a bowl and whisking them together, season to taste.
- Remove the endive from the oven and add the pieces of prosciutto – but do not cover the endive.
- Place under a hot grill for a few minutes to crisp the prosciutto and the top of the endive, keeping an eye on them to make sure that they do not burn.
- Arrange the endive and prosciutto on individual serving plates, drizzling any baking juices over the top.
- Add small pieces of the blue cheese and drizzle with the dressing.
- Finish by scattering over the finely chopped parsley and adding a grinding of black pepper.
Notes:
- Shadows of Blue Cheese is made on the farm by Tarago River Cheese company, here in Gippsland. It is a double cream blue cheese, wrapped in natural bees wax it is only aged for 2 – 3 months, and is quite mild and luscious. It is perfect for this dish.
Pingback: Roasted Belgian Endive (Witlof) with Shadows of Blue Cheese and Mike’s Prosciutto | SBA's Kitchen