- Place endive in a large bowl. In a small bowl, whisk the first eight
- vinaigrette ingredients. Gradually whisk in oil until blended. Pour
- over endive; toss to coat. Divide endive among eight plates; top
- with roasted vegetables. Yield: 8 servings.
Nutritional Facts: 1 cup endive with 1/2 cup vegetables equals 261 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 261 mg sodium, 24 g carbohydrate, 7 g fiber, 4 g protein.