Hot Balsamic Vinaigrette

The fine cut leaves of this Italian green are well suited for a delicate salad slightly softened by hot vinaigrette dressing.

Carefully sort and wash endive leaves, and dry them well. Place on a plate and garnish with hard-boiled eggs, croutons made with sourdough bread and dried cranberries. Mix together 1 large shallot, finely diced 4 Tablespoons Balsamic vinegar and 1/4 cup olive oil. Season with salt and freshly ground pepper, and heat in small saucepan until is sizzles, whisk to blend and drizzle just enough onto the salad, to lightly coat the leaves.