Endive Leaves with Roasted Red Bell Pepper Salsa

• 2 large red bell peppers
• 1/2 cup minced fresh fennel bulb
• 2 tablespoons chopped brine-cured black olives (such as Kalamata)
• 1 tablespoon olive oil (preferably extra-virgin)
• 1 tablespoon red wine vinegar
• 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
• 1/2 teaspoon minced garlic
• 24 Belgian endive leaves (from about 3 large heads), ends trimmed

1. Char peppers over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag; let stand 10 minutes.
3. Peel, seed and chop peppers.
4. Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl.
5. Season with salt and pepper.
6. (Can be made 1 day ahead.
7. Cover and chill.)
8. Arrange endive leaves on platter.
9. Spoon 1 tablespoon salsa onto each endive leaf and serve.

red bell peppers, fresh fennel bulb, brinecured black olives, olive oil, red wine vinegar, fresh rosemary, garlic, endive

Taken from www.epicurious.com/recipes/food/views/endive-leaves-with-roasted-red-bell-pepper-salsa-4521 (may not work)