Fall endives

Can you feel the air getting a bit cooler ? Can you see all the kids going back to school and the haloween supplies invading the shelves ? There's no mistake, the fall season is upon us once again and it's time to start rethinking the way you eat.

So should you return to soups and hot pots right away ? maybe not just yet and I have the perfect recipe for that time. Fresh enough for the summer and hinting towards a more autumnal flavor palette. I call this recipe the Fall endives.

For this recipe for 4 people you will need:

- 4 big endives
- Liquid 15% thick cream, 500ml
- Maple flavored breakfast ham, 2 big thick slices
- Fresh Italian parsley
- Goat cheese, 1 roll
- Walnuts
- Raisins
- Apple cider vinegar

First remove the endive leaves one by one and cut them in 3 or 4 pieces each, place them in a large salad bowl and sprinkle them with apple cider vinegar.

Dice the ham and cook it in a pan until it becomes light brown and release a maple aroma. Reserve it on the side for now.

Pour 500ml of cream in a saucepan, add a little bit of cut parsley (you decide the quantity), the whole goat cheese roll and put the pan over medium heat. Stir often to avoid sticking and to avoid an ugly skin to form on the cream. Once the cheese is almost melted, add the previously cooked ham and continue cooking until the cheese is completely melted. I recommend continuing to cook it for a few minutes so that the ham flavor spreads in the cream.

When you are satisfied with the mix, pour it directly over the endives. Add walnuts and raisins as much as you like.

Et voila, the hot mix entering in contact with the crunchy fresh endives is delicious and makes for a perfect inter season dish.

If you want to be adventurous, replace the goat cheese with blue cheese. I would usually recommend Roquefort, but it's an expensive cheese to be melted, so you can go with Bleu De Bresse or even the other brands. If you like to use local foods, you can replace raisins with dried cranberries.

DIG IN