Servings: Serves 8
To make vinaigrette: Whisk together mustard, lemon juice, olive oil, salt and pepper. Set aside.
Cut endive into quarters lengthwise and remove core with a sharp knife. Arrange leaves on a serving platter. Drizzle with vinaigrette. Sprinkle with cheese and serve.
From the June 2002 issue of O, The Oprah Magazine
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