Warm Endive Salad with Parmesan and Hazelnuts

Name: Warm Endive Salad with Parmesan and Hazelnuts
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 large garlic clove, finely chopped; 4 large heads of Belgian endive, halved lengthwise; 1/4 cup dry white wine; 1/4 cup low-salt chicken broth; 2 teaspoons white wine vinegar; 8 tablespoons freshtly grated Parmesan cheese (about 2 ounces); Chopped toasted hazelnuts; Chopped fresh chives

By Mark Van Wye Rio de Janeiro Brazil

October 31, 2002

Recipe notes