Braised Endive in Mustard Vinaigrette

1. 1

   In a large skillet, melt the butter over medium heat.

2. 2

   Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes.

3. 3

   Pour the stock into the skillet; bring to a boil, and cover.

4. 4

   Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.

5. 5

   Using a slotted spoon, transfer the endive to a paper-towel-lined plate; discard the stock.

6. 6

   Pat the endive dry, and set aside.

7. 7

   Make the dressing: In a small bowl, whisk together the mustard and vinegar.

8. 8

   Season with salt and pepper.

9. 9

   Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.

10. 10

    Gently toss each endive in the dressing, coating well.

11. 11

    Garnish with the parsley, and serve at room temperature; set any extra dressing on the side.

* Per serving · 4 servings · Values may vary.

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