White Anchovy and Crisp Pita Bread Salad

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Ingredients

1. 12 marinated white anchovies, cut into 1-inch pieces
2. Two 6-inch pita breads, split into 4 rounds
3. 4 tablespoons unsalted butter, softened
4. 1 medium shallot, thinly sliced and separated into rings
5. 1 1/2 tablespoons white balsamic vinegar or balsamic vinegar
6. 1 tablespoon extra-virgin olive oil
7. 3/4 cup sour cream
8. 1 garlic clove, minced
9. Salt and freshly ground white pepper
10. 2 large Belgian endives, cored and sliced crosswise 1/2 inch thick

1. Preheat the oven to 350°. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter. Bake for about 8 minutes, until crisp. Let cool and break into large pieces.
2. Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper.
3. In a large bowl, toss the endives with the anchovies and toasted pita. Add the sour cream dressing and toss well. Spoon onto 4 plates and serve.