Instructions: Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and sugar. Cover and shake well. Set aside.

Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large knife, cut each endive lengthwise from endive tips to base, cutting to but not through the base. Turn endive a quarter turn and cut lengthwise again.

This now forms 4 large "petals." Cut each quarter lengthwise again to form 8 "petals" that are still held intact by the base.

Run cold water into center of each endive. Drain. Arrange in a shallow dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning marinade over endive twice. Remove endive from marinade with a slotted spoon. Drain on paper towels, patting gently to remove excess marinade.

On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms over endive. Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. Arrange ginger on each endive near base.

Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a tomato quarter over base of each endive to form a "vase."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.