The combination of Belgian endive, apples, grapes and fresh rosemary sauteed in a little butter would have never crossed my mind. I'm so glad to have this in my repertoire because it will appear quite often. The Baker took a few bites and proclaimed it "company worthy".
It's so easy that I don't even have to look back at the recipe. You'll need two fat Belgian endives cut in half lengthwise; two apples (I used one gala and one fuji as recommended by Dorie) cut into fourths and cored; a handful of red or green seedless grapes (I used both); four small sprigs of fresh rosemary and two tablespoons of salted butter.
Melt the butter in a large non-stick frying pan on low heat. Add all the ingredients as shown. Pour yourself a glass of wine and put your feet up for twenty minutes so you won't be tempted to touch the simmering vegetable and fruits.
After twenty minutes, turn all, put your feet up for another twenty minutes and finish your wine.
Remove all to a heated bowl, salt the endive and deglaze the pan with about 1/4 cup of a good dry white wine. Dorie used water so I'm sure that is just as good. Pour over and serve.
Update: It was Penny over at www.lakelurecottagekitchen.blogspot.com who first posted this recipe.