Endives every which way

Savoury tarts :

Endive and smoked salmon quiche: cut 3 to 4 endives into slices, sweat the slices in a sauté pan, put to the side. Line a pie tin with puff pastry, cover the bottom with 4 slices of smoked salmon, add the endives and the batter (1 to 2 eggs whisked with 20cl of fresh cream), sprinkle Swiss cheese on top and bake in the oven. Serve warm.
Endives and bacon bits: same principle, use 200g of bacon bits or cubes of ham instead of the smoked salmon.

Confit of endives, for people who like sweet-and-sour :

Slice 1 kg of endives into thin slices, place in a saucepan with 150g of granulated sugar, 10 cl white wine and 20 cl orange juice. Simmer over a low flame until the mixture is soft. Cool, then refrigerate before serving. Ideal with foie gras, white meats, etc.