FENNEL-APPLE SALAD
Whisk together 3 Tbsp olive oil, 1 Tbsp each red wine vinegar and lemon juice, 2 tsp fresh thyme and ½ tsp each salt and pepper. Toss with 1 bulb fennel (cored and very thinly sliced), 2 heads endive (thinly sliced) and 1 apple (cut into matchsticks).
CITRUS RELISH CUPS
Cut 2 oranges into segments, then dice. Mix with ½ small red onion (finely chopped), 2 Tbsp olive oil, 1 Tbsp lemon juice and ½ tsp each salt and pepper. Fold in ¼ cup fresh mint (chopped) and ½ cup crumbled feta. Spoon into endive leaves.
ROASTED GREENS WITH WALNUTS
Trim and halve 4 heads endive lengthwise. Toss on rimmed baking sheet with 3 Tbsp olive oil and ½ tsp each salt and pepper. Roast at 425°F, turning…
