|Dijon mustard||1 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
Cut a V shape in the base of each endive to remove the bitter core.
Remove the blemished outer leaves.
Arrange the endives in a 9 inch glass or ceramic baking dish.
Add the butter, mustard, cream, and cheeses.
Cover with waxed paper and cook on the highest setting for 4 minutes.
Season with salt and pepper and garnish with parsley.