Salad of Warm Bijou Goat Cheese with Red Wine Endive Compote

This Salad of Warm Bijou Goat Cheese with Red Wine Endive Compote appeared on Bart Vandaele’s menu at the Belga Cafe, Washington, DC.

To Make Red Wine Endive Compote: Melt 1 ½ T unsalted butter in large saucepan, add and sweat  5 medium, thinly sliced red onions and 3 Belgian endives, julienned until slightly translucent. Add 3/4 c red wine vinegar and cook until most of the liquid reduced by about half and is glazed on the onions and endive. Remove from the heat and season with salt and pepper to taste. Set aside; allow to cool.

Slice 4 Vermont Butter & Cheese Company Bijou, aged goat cheese medallions, in half horizontally. Place each Bijou half in center of  a 9-inch square Feuilles de Brick (thin, crepe-like dough, imported from France — use phyllo if unavailable). Place 1 tablespoon Belgian endive compote on top of Bijou. Wrap pastry leaves in shape of beggar’s purse, forming it to seal at the top. Brush or spray with oil. Place on baking tray into a hot (about 425 F.)  oven for 8 to 10 minutes or until golden brown. Remove and serve warm.

Surround warm goat cheese “purse” with mixed greens, lightly dressed with your favorite balsamic vinaigrette.

Makes 8 salads.