Updated: May 9, 2012 9:54AM

MAKES 4 TO 6
SERVINGS

1 tablespoons olive oil

1 tablespoon butter

1 pound radishes, trimmed and
quartered

1 head endive

1 garlic clove, minced

1 shallot, thinly sliced

Salt and freshly ground black pepper

1/2 cup roasted, salted
peanuts, chopped

1 ounce Gorgonzola cheese

2 tablespoons chopped fresh cilantro

In large saute pan over medium-high heat, melt olive oil and butter together. Add radishes, toss to coat and let sit in pan to brown, about 5 minutes.

While radishes are browning, quarter and core endive. Slice into 1/4-inch pieces and set aside. Add garlic and shallot to pan, reduce heat to medium and cook until radishes are fork-tender, 3 to 4 minutes longer. Add endive and toss to coat. Season with salt and pepper. Remove pan from heat. Add peanuts, cheese and cilantro. Toss to combine and serve hot.

From Girl in the Kitchen by Stephanie Izard with Heather Shouse

Nutrition facts per serving: 213 calories, 18 g fat, 5 g saturated fat, 14 mg cholesterol, 8 g carbohydrates, 3 g sugars, 8 g protein, 321 mg sodium, 4 g fiber

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