Braised Endive in Mustard Vinaigrette

• 1 tablespoon unsalted butter
• 1 1/2 pounds Belgian endive (about 6 heads)
• 3 cups homemade or low-sodium store-bought chicken stock
• 1 1/2 tablespoons grainy mustard
• 2 tablespoons red-wine vinegar
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

1. In a large skillet, melt the butter over medium heat.
2. Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes.
3. Pour the stock into the skillet; bring to a boil, and cover.
4. Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.
5. Using a slotted spoon, transfer the endive to a paper-towel-lined plate; discard the stock.
6. Pat the endive dry, and set aside.
7. Make the dressing: In a small bowl, whisk together the mustard and vinegar.
8. Season with salt and pepper.
9. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
10. Gently toss each endive in the dressing, coating well.
11. Garnish with the parsley, and serve at room temperature; set any extra dressing on the side.

unsalted butter, endive, chicken, grainy mustard, redwine vinegar, salt, extravirgin olive oil, parsley

Taken from www.epicurious.com/recipes/food/views/braised-endive-in-mustard-vinaigrette-392764 (may not work)