First time preparing endive, though I've always enjoyed them dining out. I found this recipe to be a good base in need of a few more garnishings to suit my tastes. As is, the recipe is basic and versatile enough to work with any number of types of cheeses, nuts and fruit...I completely separated the leaves, washed and stacked them, then sliced that way...Carmelized some chopped red onions, sauteed the pinenuts, added the endive. In my dinner bowl I placed a scoop of freshly made brown rice, served the endive salad on top of that and added cut segments of blood orange, a very light sprinkling of gorgonzola cheese, and drizzled the dressing on top. It was absolutely wonderful!...For my one serving of dressing, I still used the same amount of mustard and vinegar (balsamic) and squeezed in a whole half of lemon. Drizzle of olive oil, salt and pepper to taste. Also, I didn't find the endive to be bitter at all, even ate some raw before cooking.
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First time preparing endive, though I've always enjoyed them dining out. I found this recipe...