Braised Endive in Mustard Vinaigrette
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 pounds Belgian endive (about 6 heads)
- 3 cups homemade or low-sodium canned chicken stock
- 1 1/2 tablespoons grainy mustard
- 2 tablespoons red-wine vinegar
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
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