Belgian Endive With Pignoli Dressing

4 tb Extra-virgin olive oil
1/4 c Pignoli nuts
2 ts Umehoshi plum vinegar (available at health food or specialty shops), OR 1 tb White wine vinegar
4 Heads Belgian endive

In a small skillet over low heat, slowly saute oil and nuts until nuts start to brown. Cool slightly and add vinegar.

Arrange Belgian endive leaves in a row on an oval or rectangular platter and drizzle the dressing down the center. Serve at room temperature. Serves 4.

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