Recipe

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• 1/4 cup packed fresh dill sprigs
• 1/4 cup canola or light olive oil
• 2 tbsp rice or white wine vinegar
• 1/2 tsp granulated sugar
• 1/2 tsp dijon mustard
• salt and freshly ground pepper
• 3 heads belgian endive
• 1/2 english cucumber
• 4 thinly sliced radishes
• butter lettuce leaves

• 1 Combine dill, oil, vinegar, sugar, and mustard in a blender
• 2 Puree until smooth
• 3 Transfer to a large bowl and season to taste with the salt and pepper
• 4 Set this aside…
• 5 Trim off the bottom of the heads of endive
• 6 Separate 12 outer leaves
• 7 Wrap separated leaves in damp paper toweling
• 8 Refrigerate until ready to serve
• 9 Cut the remaining endive heads in half lengthwise
• 10 then
• 11 Cut crosswise into thin slices
• 12 Add these to the bowl with the radishes
• 13 Toss to coat evenly
• 14 Cover and refrigerate until ready to serve
• 15 To serve:
• 16 Place leaves of butter lettuce and reserved endive leaves on the plate
• 17 Top with the cucumber mixture
• 18 Drizzle over the plate with any leftover dressing remaining