White Anchovy and Crisp Pita Bread Salad

• 12 marinated white anchovies, cut into 1-inch pieces
• Two 6-inch pita breads, split into 4 rounds
• 4 tablespoons unsalted butter, softened
• 1 medium shallot, thinly sliced and separated into rings
• 1 1/2 tablespoons white balsamic vinegar or balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 3/4 cup sour cream
• 1 garlic clove, minced
• Salt and freshly ground white pepper
• 2 large Belgian endives, cored and sliced crosswise 1/2 inch thick

1. Preheat the oven to 350.
2. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter.
3. Bake for about 8 minutes, until crisp.
4. Let cool and break into large pieces.
5. Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes.
6. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.
7. In a large bowl, toss the endives with the anchovies and toasted pita.
8. Add the sour cream dressing and toss well.
9. Spoon onto 4 plates and serve.

white anchovies, pita breads, unsalted butter, shallot, white balsamic vinegar, extravirgin olive oil, sour cream, garlic, salt, belgian endives

Taken from www.foodandwine.com/recipes/white-anchovy-and-crisp-pita-bread-salad (may not work)