Egg And Endive Salad With Lemon Mustard Vinaigrette
|Belgian endives||8 Ounce, each cut lengthwise into eighths (Around 2 Pieces)|
|Cherry tomatoes||12 , cut into halves|
|Hard cooked eggs||4 , cut into quarters|
|Lemon mustard vinaigrette||1 Tablespoon|
On each of 4 salad plates arrange 4 endive pieces; top each portion with 6 cherry tomato halves, cut-side down, and 4 egg quarters.
Cover and refrigerate until chilled.
To serve, pour 1/4 of vinaigrette over each portion of salad.