Roasted Belgian Endive (Witlof) with Shadows of Blue Cheese and Mike’s Prosciutto

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

  1. Preheat oven to 175˚C.
  2. Line a baking tray with baking paper.
  3. Cut the endive in half.
  4. Place them onto the prepared baking tray, cut side facing up.
  5. Drizzle with olive oil and honey, and then season with salt and pepper.
  6. Bake for 10-15 minutes until tender.
  7. Meanwhile make the dressing by combining the ingredients in a bowl and whisking them together, season to taste.
  8. Remove the endive from the oven and add the pieces of prosciutto – but do not cover the endive.
  9. 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.
  10. Arrange the endive and prosciutto on individual serving plates, drizzling any baking juices over the top.
  11. Add small pieces of the blue cheese and drizzle with the dressing.
  12. 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.

1 Comment

  1. Pingback: Roasted Belgian Endive (Witlof) with Shadows of Blue Cheese and Mike’s Prosciutto | SBA's Kitchen

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