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Endive Brulée

3 large Belgian endives, halved lengthwise

⅓ cup dry vermouth

2 tbs butter, in pieces

2 tsp sea salt or to taste

• Place endives flat side down in a heavy skillet (preferably cast iron).

• Add vermouth and butter. Cover the pan and bring it to a boil. Lower heat to medium and continue cooking for 5 minutes.

• Remove cover and, on high heat, evaporate the liquid. Let the butter caramelize the endive to a rich brown. Serve on the brûlée side up, sprinkled with salt.

Serves three as a side dish (in photo with salmon burger).

A Belgian beer, such as Duvel, would nicely complement the slightly bitter taste of the endive.

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