Tuesday, May 12, 2015

Curly Endive Salad with Cranberry-Baco Vinaigrette and Pastries

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten (glaze)
1/3 cup baco bits (vegan)
1/3 cup minced shallots
1 cup red wine vinegar (or lemon juice)
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese (or crumbled extra-firm tofu)
9 cups bite-size curly endive

Preheat oven to 400∞F. Unfold pastry onto work service. Using 2-inch-
diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-
diameter cookie cutter, cut out centers of 6 pastry rounds. Discard
centers. Pierce 2-inch rounds all over with fork. Brush edges with
egg glaze. Top with pastry rings, pressing gently. Transfer to large
baking sheet. Bake until puffed and golden, about 10 minutes.
Transfer to rack; cool. Pull out uncooked portion from centers of
pastries and discard. (Can be made 8 hours ahead. Store airtight at
room temperature.)

Preheat oven to 325∞F. Place 1 T. olive oil in a skillet and saute shallots.
Add red wine vinegar and cranberries and bring to boil,
scraping any browned bits. Boil until cranberries are soft and
liquid is reduced by half, about 10 minutes. Add 3 tablespoons extra
virgin olive oil and stir just until warm. Pour vinegar
into small bowl. Gradually whisk in red wine vinegar mixture.

Meanwhile, place pastries on baking sheet. Spoon 1 heaping
tablespoon cheese (or tofu) into center of each. Bake until cheese is soft,
about 6 minutes.

Place endive in large bowl. Pour warm dressing over and toss. Divide
greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry
and serve.

Serves 6.

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