Ingredients50 g baby lettuce leaves
3 tablespoons oil
1 tablespoon white wine vinegar
4 whole endive, trimmed
1 teaspoon of each, mustard, caraway, coriander, fennel seeds and black pepper
30 g butter
3 tablespoons apple syrup or molasses
25 g toasted pistachios
Wash and dry the lettuce. Make a simple vinaigrette with the oil, vinegar, salt and pepper.
Cut each endive lengthways into quarters. Crush the spices roughly with a mortar and pestle. Heat the butter in a large frying pan and fry the pieces of endive with the spices, stirring for 4-5 minutes.
Spoon the apple syrup and a few tablespoons of water to the pan, increase heat to high and cook for about 2 minutes until the endives are glazed with a layer of thick dark syrup.
Toss the lettuce with the dressing and divide over four plates. Spoon the chicory pieces next to the lettuce and sprinkle with pistachios. Good with a glass of iced sake.