Endive Salad (Osolemio)
| Yield: | 4 Servings |
| Categories: | Italian, Mediterranean |
| 2 | Heads Belgian endive | |
| DIJON VINAIGRETTE | ||
| 1 | ts | Dijon or Creole mustard |
| 1 1/2 | tb | Red wine vinegar |
| 3/4 | ts | Salt |
| Freshly ground pepper | ||
| 3 | tb | Extra-virgin olive oil |
| OPTIOANL | ||
| Finely chopped garlic clove | ||
| Blue cheese | ||
| Toasted walnuts or pecans |
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