Braised Endive and Pear Slices with Lemon

(recipe from Christina Cooks)

2 tsp. olive oil
2 tsp. balsamic vinegar
1 tsp. salt (or less)
4 Belgian endive, bottom trimmed, halved
2 ripe, but firm, pears (Bosc or red are best)
2 tsp. fresh lemon juice

Heat oil, vinegar, and salt in a flat-bottomed skillet over medium heat.  Lay endive, cut sides down, in the pan.  Cover; reduce heat to medium-low and cook until the endive wilts and the cut sides brown, about 20 minutes.  When the endive is about 80 percent cooked, halve pears and cut each half lengthwise into thin slices.  Lay pears on top of endive, cover and cook for 5 minutes more.  Remove from heat, arrange endive halves, cut sides up, with pears laced through the dish.  Drizzle with lemon juice.  Serve hot.

Makes 4 servings.

(Um, this is delicious.  It says 4 servings, but I couldn't stop eating it.  Really, really good.)