Noord Hollander


  • 2 tablespoons balsamic vinegar
  • 1/4 cup dry red wine, such as merlot or syrah
  • 1/2 teaspoon sea salt
  • 1/4 cup extra-virgin olive oil

  • Salad:

  • 4 heads Belgian endive, red, if possible
  • 1/2 head radicchio, torn into bite-size pieces
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 pound Noord Hollander┬« shaved or coarsely chopped
  • Freshly ground pepper
  • 1/2 cup pecans halves

  • 1. In a small saucepan over medium-low heat, combine the vinegar and wine and bring to a simmer. Cook until reduced by half, 3 minutes. Set aside to cool. In the bottom of a large bowl, mix the salt, reduced vinegar-wine mixture and olive oil. Set aside.

    2. Cut each endive in half lengthwise and cut away the solid cone-shaped base. Roughly chop the leaves; cut them lengthwise into strips or leave them whole if small. Add the radicchio, parsley and endive to the bowl with the vinaigrette and toss well.

    3. Divide salad among salad plates. Top with Gouda and a sprinkle of pepper.

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