Sautéed Endives with Apples and Currants

• FAST
• VEGETARIAN

Ingredients

1. 3 pounds Belgian endives (about 8)—halved, cored and sliced lengthwise into thin strips
2. 2 medium tart apples, such as Granny Smith—peeled, cored and cut into thin julienne strips
3. 3 tablespoons dried currants or coarsely chopped dark raisins
4. 3 tablespoons confectioners' sugar
5. 2 tablespoons fresh lemon juice
6. Salt and freshly ground pepper
7. 4 tablespoons walnut oil

1. In a large bowl, toss the endives with the apples and currants. Add the sugar and lemon juice, season with salt and pepper and toss well. Heat 1 tablespoon of the walnut oil in each of 2 large skillets. Add one-quarter of the endives to each skillet and cook over high heat, stirring constantly, until browned, about 5 minutes. Transfer to a large platter. Repeat with the remaining walnut oil and endives. Serve warm.