For a delightful bite, try Belgian endive salad.

Fennema,Elbrich | March 2008 issue
Winter is the season of stillness, of silent retreat. Leaves wither, their energy receding into the roots. With the help of evergreens, we must remind ourselves that nature will come to life again in springtime. Vigilant farmers once discovered that if you store chicory roots, they’ll sprout in the dark. That pale stalk that valiantly pokes its head out in the gloom is the delectable Belgian endive.
Its crunchy leaves must have been a welcome change back when winter fare was limited to tubers and carrots! But Belgian endives are more than just a nice change during winter months. Farmers put chicory roots in cold storage come fall, letting them sprout in their own time. As a result, those pale stalks are now available all year long. They’re delicious stewed in their own juice or baked in the oven.
And yet, their freshness, crunchy appeal and subtle bitter flavour only really emerge in a salad. Cut a couple of stalks of Belgian endives into thin strips. Mix with watercress leaves, some finely sliced apple or pear, walnuts and blue cheese. Mix a tablespoon of mustard, five tablespoons of ­olive oil, two tablespoons of apple vinegar, one tablespoon of liquid honey and two pinches of salt into a lovely, sticky dressing. Layer the leaves on plates, pour the dressing over them in circles or stripes and serve immediately. This appetizer will inspire admiration in any season.