What You'll Need

4 Belgian endive, bottoms trimmed, leaves separated
Extra virgin olive oil
Sea salt
Juice of 2 lemons
1 roasted red bell pepper, finely diced

Instructions
Place endive leaves in a mixing bowl and drizzle generously with oil.  Season to taste with salt and add lemon juice.  Stir to coat the leaves and chill thoroughly.  To serve, arrange on a large salad platter or on individual salad plates. Sprinkle with red pepper.

Makes 6-8 servings