Endive, Pear and Black Radish Salad With Goat Cheese Toasts | RICARDO

Ingredients

• 2 endives, sliced lengthwise into thin wedges
• 2 firm but ripe pears, sliced into thin strips (or Asian pears)
• 1/2 to 1 black radish, halved and thinly sliced with a mandolin
• 12 prunes, diced
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) balsamic vinegar
• Fleur de sel
• Freshly ground pepper
• 1 log ash-coated goat cheese, cut into 12 slices
• 4 long baguette slices