Very urbane and, how shall I say it? Fin
de siècle. But just think: You can turn your own home into
a trendy bistro with one quick trip to your state-of the-art
grocery store and only about 15 minutes of light work. This easy
little appetizer/salad/lunch entrée is something you're going
to want to make over and over.
- As you remove the leaves from the head of
Belgian endive, the core becomes exposed. Only the leaves actually
go into this dish, but the core makes a great snack while you're
- Some varieties of balsamic vinegar are more acidic than others.
The sugar in the recipe is optional, just in case the vinegar you
are using tastes too sharp.
- Serve Upscale Platter with some good crusty bread as a first
course or a light lunch.
1 to 2 tablespoons olive oil
2 cups chopped radicchio (about 4 1/2 ounces)
1 cup (packed) chopped arugula and/or watercress
A pinch of salt
12 leaves Belgian endive (about 2 4-ounce heads)
1/4 cup crumbled goat cheese
2 tablespoons balsamic vinegar
A pinch of sugar (optional)
Freshly ground black pepper
1/3 cup chopped walnuts, lightly toasted (optional)