Warm Endive Salad with Parmesan and Hazelnuts

1. 1

   Heat olive oil in heavy large skillet over medium heat.

2. 2

   Add garlic and stir 30 seconds.

3. 3

   Add endive, cut side down.

4. 4

   Add wine and broth and bring to boil.

5. 5

   Cover and cook 5 minutes.

6. 6

   Using tongs, turn endive over.

7. 7

   Cover and cook until crisp-tender, about 1 minute longer.

8. 8

   Remove skillet from heat.

9. 9

   Using tongs, lift endive from skillet, draining liquid from each back into skillet, and transfer 2 halves, cut side up, to each of 4 plates.

10. 10

    Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute.

11. 11

    Season to taste with salt and pepper; spoon over endive.

12. 12

    Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.