6 bulbs Belgian endive
2 T. great quality fruity extra virgin olive oil
1 T. fresh lemon juice and grated zest from 1 lemon
Salt and ground black pepper to taste
1. Cut endives in half lengthwise.
2. Cut out core and slice endive leaves in half.
3. Toss with remaining ingredients.
4. Refrigerate until ready to serve.
Serving Size: 1
Carbs: 2 grams
Fat: 5 grams
* Provided for information use only