BELGIUM ENDIVE VINAIGRETTE

• 6 Belgium Endives, cut into 1/2 inch slices

DRESSING

• 1/2 cup fruit vinegar

• 1/2 teaspoon savory

• 1/2 teaspoon dry mustard Dash of sugar

• 6 ounces vegetable oil

• 1 1/2 tablespoons Fine Herbs 1 teaspoon chopped capers 1 egg, hard boiled and diced 1 teaspoon salt

• 1/2 teaspoon pepper

Combine dressing ingredients together. Pour mixture over sliced endives. This salad is best if served the same day it is made.

Serves 4 to 6.