Spicy Endive Salsa

• 2 large Belgian endives (1 pound), cored and halved lengthwise
• 1 tablespoon Asian fish sauce
• 1 teaspoon agave syrup
• 1 teaspoon red miso paste
• 2 tablespoons vegetable oil
• 5 garlic cloves, minced
• 3 medium shallots, minced
• 1 large jalapeno, seeded and minced
• 1 tablespoon minced fresh ginger
• 1 plum tomato, cut into 1/2-inch dice
• 1 tablespoon fresh lime juice
• Salt
• 2 tablespoons chopped cilantro

1. In a large saucepan fitted with a steamer basket, bring 1/2 inch of water to a boil.
2. Set the endive halves in the basket and steam for about 10 minutes, until just tender when pierced.
3. Chop the endives into 1/4-inch dice.
4. Transfer the endives to a strainer and squeeze out any excess moisture.
5. In a small bowl, whisk the fish sauce with the agave syrup and miso.
6. In a large skillet, heat the oil.
7. Add the garlic, shallots, jalapeno and ginger and cook over moderately high heat until the shallots are golden, about 2 minutes.
8. Stir in the endives and cook until hot, about 1 minute.
9. Add the miso mixture and the tomato and remove the skillet from the heat.
10. Add the lime juice and season with salt.
11. Stir in the cilantro and transfer to a bowl.
12. Serve warm or at room temperature.

belgian, fish sauce, syrup, red miso, vegetable oil, garlic, shallots, jalapeno, fresh ginger, tomato, lime juice, salt, cilantro

Taken from www.foodandwine.com/recipes/spicy-endive-salsa (may not work)