Endivealicious Salad

• 8 Endive leaves
• 2 medium ripe tomatoes, chopped
• 3 TBS Calamata olives, chopped
• 8 marinated or plain artichoke quarters, chopped
• 1/2 medium shallot, minced
• 3 TBS fresh basil, chopped
• 1/2 tsp dried oregano
• 4 TBS extra virgin olive oil
• 2 TBS balsamic vinegar
• Salt and pepper to taste
• optional: additional chopped basil for garnish

1. 1. Gently peel 8 leaves off of 1 head of Endive. Wash and set aside.
2. 2. Combine remaining ingredients in a small bowl, and allow to sit for 10 minutes to allow flavors to combine.
3. 3. Dip a pastry brush into the liquid at the bottom of the bowl, and brush onto each endive leaf.
4. 4. Spoon a generous amount of the tomato mixture onto each leaf, placing 4 on each plate in the shape of an X.
5. 5. Garnish with additional basil if desired.

endive, tomatoes, olives, quarters, shallot, fresh basil, oregano, extra virgin olive oil, balsamic vinegar, salt, basil

Taken from www.epicurious.com/recipes/member/views/endivealicious-salad-1264463 (may not work)