“Belgian Endive and Radish Salad SERVES 4 PREPARATION TIME 10 minutes 2 large heads Belgian endive, halved lengthwise and leaves separated 12 radishes, thinly sliced 3 tablespoons chopped parsley leaves 1 tablespoon Chardonnay vinegar 3 tablespoons extra virgin olive oil sea salt and freshly ground black pepper 1 Toss the Belgian endive leaves, radishes and parsley together in a bowl. 2 Whisk together the Chardonnay vinegar and oil in a small bowl and season with salt and pepper. Drizzle the dressing over the leaves and toss together to combine.”