ENDIVE ETOILE
The moon is full, the night is young, and the stars have come out! With this tres French recipe, your side dish has taken on a sparkle. Enjoy this delectable vegetable with one of my chicken or fish entrees and a half cup of couscous. Marvelous!

What you'll need:
8 large endives, cut lengthwise
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Juice of 1/2 lemon
1 tablespoon balsamic vinegar

What you'll do:
Steam the endives for 4 to 5 minutes in lightly salted water. Drain in a colander.
Heat the oil in a nonstick skillet. Add the endive and saute each side on medium heat for 2 minutes.
Add salt and pepper, lemon juice, and balsamic vinegar.

Serves 4.