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Endive, Apples, and Grapes
- 2 large unpeeled tart-sweet apples (such as Fuji or Gala)
- 1 1/2 tablespoons salted butter
- 2 large heads of Belgian endive (12 to 16 ounces total), halved lengthwise
- 4 small clusters green grapes
- 5 small fresh rosemary sprigs
- Fleur de sel or other sea salt
- 2-3 tablespoons water
Directions:View on Bon Appetit
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