Winter Salad of Endive and Savoy Cabbage

Total time: 15 minutes
    The cabbage and endive are sautéed briefly to warm and soften, then finished Mediterranean style.  

 Ingredients:

• 1 medium endive  Belgian Endive
• 1 1/2 cups shredded Savoy cabbage, about 1/4 head
• 2 tsp olive oil
• 10 Greek dry-cured olives
• 1 tbs capers
• 2.5oz (75gr) feta cheese
• 1 tsp Dijon-style mustard
• 1 tbs white Balsamic vinegar
• 2 tbs good olive oil

 Instructions:

• Vinaigrette:
• In a small bowl mix vinegar and mustard.
• Slowly add olive oil, whisking constantly until well combined.
• Salad:
• Trim endive.  Cut in half the long way, then slice thinly across the leaves (the short way).
• Cut a slice of cabbage, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
• Pit olives if needed and roughly chop.
• Heat 2 tsp olive oil in medium skillet.
• Add endive, cabbage and sauté until just barely starting to wilt. Remove from heat and put into a bowl.
• Add capers, Greek olives, crumbled feta and vinaigrette. 
• Toss well to combine and serve.