These are easy, which is good news for all of us. I try to serve a salad every night, so spicing it up is a must. Endives are delicious and painless to clean, I highly recommend incorporating them into your diet if you haven’t already. Remember the color rule – you want to eat a variety of colors for your daily fruits and veggies.
Ingredients:
1 endive cleaned and leaves separated – you want at least 6 leaves total
3 dates – pitted and diced into 1/8-1/4 inch pieces
1 avocado – pitted and diced into 1/4 inch pieces
3 tbsp balsamic reduction (see below)
2 tbsp olive oil
S&P
Makes 6 leaves with filling
Put in 1/6 of your avocado and 1/6 of your dates in each endive leaf. In a small bowl, mix the balsamic reduction with the olive oil. Taste and add salt and pepper based to your liking.
Drizzle the dressing on top of the endives and voila! You’ve done it! You may have some leftover dressing, which you can store in your fridge and use for tomorrow’s salad. Delicious and easy.
Balsamic reduction:
[This recipe usually makes about half a cup]
1 cup balsamic vinegar
2 tbsp sugar (I like mine sweet, but the amount of sugar you use is up to you)
Put the ingredients in a small sauce pan and heat at a low – medium setting. You want your vinegar to simmer. Stir occasionally, do not cover, the goal is to have your balsamic reduce and you do that by boiling off some of the liquid. Let this cook for about 15-20 min. Stick your spoon in and see if some of the balsamic stays on it when you pull it out. If you’re not sure, turn it off and let it sit/cool. If it is ready some of the glaze will stick to the spoon once it has cooled off.
Remember, these endives are easier and more fun to eat with your hands. Not everything you cook requires a fork and knife. 🙂
enumnums 
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