| 14 | 30 | 414 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 6 |
| 1 endive(s) | Belgian endive |
| 1/4 tsp | Black pepper (for dressing) |
| 1/2 tsp | Dijon mustard |
| 6 slice(s) | Salami, pork/beef |
| 12 thin slice | Baguette, French bread, toasted |
| 1 clove(s) | Garlic |
| 1/2 cup | Goat cheese, soft |
| 4 tbsp | Olive Oil, Extra Virgin |
| 5 medium mushroom(s) | Portobello mushroom |
| 12 slice | Prosciutto (for dressing) |
| 2 cup shredded | Radicchio |
| 1 head | Red leaf lettuce |
| 1/2 tsp | Salt (for dressing) |
| 2 tbsp | Wine Vinegar |
Wash the lettuce, radicchio and endives well and tear them into pieces.
Rub the slices of baguette with garlic and place a piece of goat cheese on each. Stick the baguette slices in the oven at 375ºF/190ºC for 10 mins.
Heat 1 tbsp olive oil in a pan on medium heat. Add the mushrooms and remaining garlic, stir-fry for approximately 2 minutes.
Make the salad dressing: Mix the remaining olive oil, wine vinegar, dijon mustard, salt and pepper. Dress the salad. Toss in the mushrooms, then tear up the meat and drape it over the salad and add the croutons with their cheesy topping.
| Grain | 1.7 |
| Meat | 0.5 |
| Milk Alternative | 0.2 |
| Vegetables | 2.1 |
