This dressing is a definite keeper; it's so tangy, sweet, and rich that I think it would taste great on any lettuce, but it goes nicely with the bitterness of endives. Also, it takes about 3 minutes to put together.
I added some slivered almonds to the salad, but the beauty of this dish is that you can add so many different things which will taste great – strawberries, pears, apples, Roquefort, walnuts, or almonds. Feel free to experiment!
And again, I can't stress enough how easy this dish is. Endives are so elegant and full of flavor that little effort is required to make them taste and look good.
To make the endive salad, wash 3 small endives (or 1 for each person, depending on how much you’re making), and slice lengthwise. In a small bowl, combine 1 chopped garlic clove, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup olive oil. Whisk together with a fork, and pour over endives (if making for less than 3 people, you’ll probably have more then enough dressing – use as much as you see fit).
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