Goat cheese, candied chestnut and Belgian endive salad

Time 50 minutes
Yields Serves 4 to 6
Goat cheese, candied chestnut and Belgian endive salad

Champagne vinaigrette


Pour Champagne vinegar into a medium-sized bowl. Add olive oil in a slow stream, whisking until emulsified. Add salt and pepper to taste and set aside.



Make a cut in the outer hull of each chestnut, then roast the nuts in a shallow baking pan in a 400-degree oven for 20 minutes. Remove the nuts from the oven and wrap them immediately in a damp kitchen towel. Steam for 15 minutes, then peel.


Pour the sugar into a small nonreactive saucepan and warm over medium heat until it dissolves, about 7 minutes. Once it begins to caramelize, stir with a wooden spoon. As the sugar becomes a light brown caramel, fold in the chestnuts. Spread the mixture onto a baking sheet to cool. Once cooled, chop the candied chestnuts in halves. Some pieces of caramel will break off; keep them with the nuts.


In a large bowl, combine the endive, shallots, parsley and half the candied chestnuts. Drizzle with the vinaigrette; add salt and pepper to taste. Toss lightly.


Divide the salad among plates, place a slice of goat cheese on top of each, sprinkle the remaining candied chestnuts on each and serve immediately.

From Christian Shaffer and Jeff Osaka of Chloe, where the dish is made with Humboldt Fog goat cheese, a cheese with a creamy interior and a Brie-like rind, which is available at specialty cheese shops and gourmet food stores.

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