Sauteed Endives with Apples and Currants

• 3 pounds Belgian endives (about 8)halved, cored and sliced lengthwise into thin strips
• 2 medium tart apples, such as Granny Smithpeeled, cored and cut into thin julienne strips
• 3 tablespoons dried currants or coarsely chopped dark raisins
• 3 tablespoons confectioners' sugar
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 4 tablespoons walnut oil

1. In a large bowl, toss the endives with the apples and currants.
2. Add the sugar and lemon juice, season with salt and pepper and toss well.
3. Heat 1 tablespoon of the walnut oil in each of 2 large skillets.
4. Add one-quarter of the endives to each skillet and cook over high heat, stirring constantly, until browned, about 5 minutes.
5. Transfer to a large platter.
6. Repeat with the remaining walnut oil and endives.
7. Serve warm.

belgian endives, tart apples, currants, sugar, lemon juice, salt, walnut oil

Taken from www.foodandwine.com/recipes/sauteed-endives-with-apples-and-currants (may not work)