- Calories 97
- Fat 7.3g
- Satfat 2g
- Sodium 199mg
How to Make It
Whisk together olive oil, lemon juice, Dijon mustard, anchovy paste, sugar, salt, pepper, and minced garlic. Stir in tomato.
Halve trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates. Drizzle with dressing and tomato; top with shaved Parmesan cheese.
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