- 1 tablespoon minced shallots
- 3 tablespoons sherry vinegar
- 4 tablespoons olive oil
- Salt and pepper
- 1/4 cup whole almonds, toasted and finely chopped
- 6 cups bite-size pieces curly endive
Whisk shallots and vinegar in a medium bowl and season with salt and pepper. Gradually whisk in olive oil. Whisk in almonds. Re-season with salt and pepper. Toss endive in a large bowl with enough dressing to coat.