Endive Salad: Serves 4

6-8 large heads Belgium endive
1 bunch cilantro, chopped
1 bunch green onions, finely chopped
½ head radicchio, finely shredded
2 tbsp. parsley, finely chopped
1 tbsp. crispy pine nuts
¾ cup balsamic dressing

Remove outer leaves of endive and discard. Remove several leaves from each head and arrange around the outside of the plates, tapered ends pointing outward. Slice remaining endive at ¼ inch intervals. Mix vegetables and pine nuts with dressing and mound in the center of the endive leaves.

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