The superb flavour of the king of French cheeses goes a long way in cooking. Try just
Trim the stalk from the endive, wash the leaves and drain well. Dry in a salad spinner or basket or on a clean teacloth.
Add the leaves, torn into smaller pieces if necessary, and toss lightly in the dressing. Serve straight away.
© 1987 Geraldene Holt. All rights reserved.