Endive, Apples and Grapes

from Bon Appetit, December 2010

via Anne Halsted

serves 4

2 large unpeeled tart-sweet apples (such as Fuji or Gala)

1 1/2 tablespoons salted butter

2 large heads of Belgian endive (12 to 16 ounces total), halved lengthwise

4 small clusters seedless green grapes

5 small fresh rosemary sprigs

fleur de sel or other sea salt

freshly ground black pepper

2 to 3 tablespoons water

Quarter and core apples. Using a vegetable peeler, shave off a thin strip of peel down the center of each apple quarter leaving remaining peel intact.

Melt butter in a large nonstick skillet over medium-low heat. Add endive, cut side down, to skillet. Add apple wedges, 1 cut side down, to skillet. Add grape clusters and scatter rosemary sprigs over; cook uncovered without turning or stirring until endive is caramelized on bottom and apples are just tender, 15 to 20 minutes. Carefully turn endive, apples and grapes over; baste with liquid in skillet and cook until apples are very tender, 5 to 10 minutes longer. Season with fleur de sel and black pepper.

Transfer endive mixture to platter. Add 2 to 3 tablespoons water to skillet, scraping up any caramelized bits to create a small amount of sauce. Spoon sauce over endive mixture and serve.

This is a good winter salad to balance a stew or other hearty main dish. It is unusual - sweet, savory and herbal all at once!