Title: Belgian endive salad
 Categories: Salads, Cyberealm
      Yield: 4 Servings
 
MMMMM--------------------------MARINADE-------------------------------
    1/3 c  White Wine Vinegar
    2/3 c  Olive Oil
    1/2 ts Salt
    1/2 ts Sugar

MMMMM--------------------BELGIAN ENDIVE SALAD-------------------------
      4    3 ounce Belgian Endives
           Assorted Wild or Pickled
           Mushrooms
           Assorted fresh herbs and
           Pesticide-free edible
           Flowers
           Pickled Ginger, sliced
      1    Plum Tomato
 
  Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
  sugar. Cover and shake well. Set aside.
  
  Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a
  large knife, cut each endive lengthwise from endive tips to base,
  cutting to but not through the base. Turn endive a quarter turn and
  cut lengthwise again. This now forms 4 large "petals." Cut each
  quarter lengthwise again to form 8 "petals" that are still held
  intact by the base.
  
  Run cold water into center of each endive. Drain. Arrange in a shallow
  dish. Shake marinade and pour over endive. Marinate 10 minutes,
  spooning marinade over endive twice. Remove endive from marinade with
  a slotted spoon. Drain on paper towels, patting gently to remove
  excess marinade.
  
  On each of 4 serving plates, spread out an endive "fan." Scatter
  mushrooms over endive. Decorate endive "petals" with fresh herbs and
  flowers to resemble a flower arrangement. Arrange ginger on each
  endive near base. Halve tomato crosswise, using a zigzag cut. Remove
  pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a
  tomato quarter over base of each endive to form a "vase."