Endive Salad
	2 heads Belgian endive
	1 recipe Dijon Vinaigrette (below), with a finely chopped 
	  garlic clove added
	Optional: Blue cheese, toasted walnuts or pecans
	Too many produce managers mishandle their Belgian endive, but 
	it is possible to find it as it should be - pale yellow. Do not 
	buy pale green endive; it is too bitter.
	Rinse the whole endive and dry it. It is not necessary to wash 
	each leaf separately. Cut the butt end off and discard. slice 
	the endive in one to two inch pieces. Quarter the solid end 
	pieces. Toss with vinaigrette.
	Endive makes a fine salad by itself. Adding crumbled blue cheese 
	and toasted walnuts or pecans makes it richer.
	Dijon Vinaigrette
	1 tsp Dijon (or Creole) mustard
	1½ tbs red wine vinegar (not raspberry)
	¾ tsp salt
	Freshly ground pepper
	3 tbs extra-virgin olive oil
	Put the first four ingredients in a small glass jar with a tight 
	fitting lid (a clean jar that once contained artichoke hearts is perfect) 
	and shake well. Add the olive oil and shake very well again.
	A couple of suggestions: Add garlic, basil, chives, parsley, mint, or a 
	combination thereof. For a curry variation, add minced garlic and one tablespoon 
	finely chopped onion fried until soft in one tablespoon oil, with one teaspoon 
	curry powder.
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