Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Extra-virgin olive oil |
¼ cup | Pignoli nuts |
2 teaspoons | Umehoshi plum vinegar (available at health food or specialty shops), OR |
1 tablespoon | White wine vinegar |
4 \N | Heads Belgian endive |
In a small skillet over low heat, slowly saute oil and nuts until nuts start to brown. Cool slightly and add vinegar.
Arrange Belgian endive leaves in a row on an oval or rectangular platter and drizzle the dressing down the center. Serve at room temperature. Serves 4.
House Beautiful/February/94 Scanned & fixed by DP & GG