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Endive is available year-round with peak season being November through April. Crisp firm heads of Belgian endive, also called French endive or witloof, are small and cylindrical heads of pale, tightly packed leaves with a prickly texture and slightly bitter taste.
Rinse endive in cold water just before using and serve with a slice of pear, walnut and crumbs of Roquefort cheese. Season with apple vinegar and Pensato Extra virgin olive oil.
To store, wrap the endive in a paper towel before placing inside a plastic bag. Can be kept for two to three days.
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