- 2 logs Ile de France® Goat Cheese with Fine Herbs (4 oz.)
- 1/2 cup half-and-half or light cream
- 2 medium grapefruits
- 2 medium navel oranges
- 1 Tbsp. olive oil
- 2 tsp. honey
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 large Belgian endive (6 oz.), cored and sliced crosswise (2 cups)
- 1/2 medium radicchio (6 oz.), cored and sliced crosswise (2 cups)
- Candied walnuts or pecans for garnish
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- You will need 6 small straight sided glasses, at least 6 oz. each. In a medium bowl, crumble goat cheese with a fork. Add half-and-half and whisk together until blended, smooth and fluffy. Set aside.
- Using a sharp knife, peel and pit the grapefruits and oranges. Set aside 1/4 of one orange and one grapefruit. Remove the membranes of the remaining fruits and cut each fruit section in half lengthwise, then set aside. In a bowl, squeeze the juice from reserved 1/4 orange and grapefruit. Add olive oil, honey, salt and pepper and whisk until well blended.
- Divide radicchio and endive between the 6 glasses. Add a layer of the orange and grapefruit sections, then a layer of herbed goat cheese. Top with citrus dressing and herbed goat cheese dollops. Garnish with whole nuts. (Can be made up to 2 hours in advance; keep covered and refrigerated.)
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