GlobeTrotteuse

I have never used endives before because I didn't know what to do with them. This is a very common and popular vegetable in Provence and it is available all year around as it grows in cellars in darkness. In Morocco the chef at Villa des Orangers served it with apples, dried fruits, walnuts and a few drops of Argan oil. If you do not have argan oil use olive oil. The endive are slightly bitter but together with the sweetness from the dried fruit it is a great combination.

1. Souk the dried fruits (sultanas, apricots and cranberries or what you have) for 1 hour in water.
2. Wash the endives and save a few leafs for decoration. Chop the rest together with a green apple.
3. Arrange the leaf on the plate together with the chopped endive and apple. Sprinkle over the sultanas, cranberries, chopped apricots and the walnuts. Drop over the argan/olive oil.

I am so satisfied with this recipe because it doesn't require any salt, any dressing, just the natural flavor, then it is as its best. I serve it as a starter.