Sautéed Endive with Avocado

Total time: 25 minutes
   This is a simple first course winter salad.  The creamy avocado offsets the natural bitterness of the endive.

 Ingredients:

• 2 Belgian endive
• 1 tbs olive oil
• 1 tsp soy sauce
• 1/4 cup water
• 1 avocado
• Balsamic Vinaigrette:
• 1 tsp Dijon-style mustard
• 2 tsp Balsamic vinegar
• 3 tbs good olive oil

 Instructions:

• Remove 2 or 3 outer leaves from endive.  Rinse endive lightly. Cut each in half the long way. 
• Heat oil, over medium heat, in a nonstick skillet large enough to hold the endive flat, in one layer. 
• Add endive, cut side down, and sauté until starting to brown, about 5 minutes. 
• Turn and sauté the other side. 
• Add water and soy sauce, cover and simmer until the stem end is tender when pierced with a sharp knife, 7 - 10 minutes longer. 
• Uncover, spoon the liquid over the endive, then continue cooking another 1 - 2 minutes. 
• To finish:  Remove endive and arrange on plates.
• Cut the avocado in half, remove pit, and cut into chunks
• Arrange avocado on endive halves, drizzle with vinaigrette and serve.
• Balsamic Vinaigrette:
• In a small bowl whisk vinegar and mustard. 
• Slowly whisk in olive oil, until emulsified.