Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 salad)
1. Whisk together olive oil, lemon juice, Dijon mustard, anchovy paste, sugar, salt, pepper, and minced garlic. Stir in tomato.
2. Halve trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates. Drizzle with dressing and tomato; top with shaved Parmesan cheese.