Endive and Egg Salad Serves: 4   3 tbsp olive 4 large eggs 1 Baby Endive, separated, washed and chopped 6 slices bacon, fried crisp and crumbled ½ cup diced canned beetroot, drained For vinaigrette; 9 tbsp sherry vinegar 1 garlic clove crushed 1 tbsp dijon mustard 1 tbsp sugar 1 tbsp olive oil salt and pepper to taste

Fry eggs sunny side up, and keep warm on a plate. To make vinaigrette whisk together all ingredients except olive oil. Incorperate olive oil slowly. Toss endive with vinaigrette and serve onto four plates. Sprinkle with crumbled bacon and beetroot. Place egg on top of each salad and serve.