Instructions: 1. Melt butter in a saute pan large enough to hold endive in a single layer. When butter is hot, add endive, cut sides down. Cook, turning once, over medium heat until lightly browned, about 8 minutes. Season with salt and pepper to taste.

2. Turn endive cut sides down, and add cider to pan. Reduce heat to medium-low, cover and simmer until endive is tender, about 15 minutes. Use slotted spoon to transfer endive to serving platter.

3. Raise heat to high, and simmer liquid in pan until it thickens and reduces to a couple of tablespoons, 1 to 2 minutes. Remove from heat, and whisk in mustard and thyme. Adjust seasonings and drizzle over endive.

Yield: 3 to 4 servings.

Time required: 20 minutes

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