Endive with Hot Bacon Dressing
Prep Time: 30 minutes

6 Each bacon slices, cut into 1 inch pieces
1 TBSP flour
3 TBSP sugar
3 TBSP apple cider vinegar
3 Each eggs
1 Cup vegetable broth or water
1 Large head Endive torn into bite size pieces

In a medium saucepan place 2 of the eggs. Cover eggs with water and place lid on saucepan. Turn heat on high, and when water boils, turn off heat and let eggs cook in the hot water for 15 minutes. When fully cooked, rinse in cold water, peel, dice and place in refrigerator to finish cooling until needed.

Combine sugar and flour into small bowl. Slowly whisk in the vinegar, remaining raw egg and finally the broth or water

Cook bacon over medium heat until crisp, about 12-14 minutes. Whisk in vinegar mixture. Stir until dressing comes to a simmer and begins to thicken. Season to taste with salt and pepper.

Place endive in large salad bowl and combine with diced eggs. Toss with warm bacon dressing until evenly coated. Extra dressing can be served separately if desired. Serve right away. Wine Pairings: Chardonnay or Sauvignon Blanc.