CURLEY ENDIVE SALAD

INGREDIENTS:

• 4 small heads of curly endive
• 1/2 cp bacon cubed
• 1/2 cp white button mushrooms, sliced
• 2 T sherry wine vinegar
• salt/pepper to taste

DIR: Wash endive and discard green leaves, keeping only the inside white and yellow leaves. Sauté bacon and mushrooms together in small skillet over med heat until mushrooms are tender and bacon is crisp. Remove bacon and mushrooms and set aside. Save drippings and mix with vinegar, salt and pepper. Bring to boil. Serve endive on four plates, Top with bacon and mushrooms, then drizzle warm sherry vinaigrette on top. Make 4 servings. (290 cal, 19 fat, 28 chl, 18 carb, 640 man, 56% fat.