Instructions: Heat olive oil in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add endive, cut-side down. Add wine and broth and bring to boil. Cover and cook 5 minutes.

Using tongs, turn endive over. Cover and cook until crisp-tender, about 1 minute longer. Remove skillet from heat.

Using tongs, lift endive from skillet, draining liquid from each back into skillet, and transfer 2 halves, cut-side up, to each of 4 plates.

Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute. Season to taste with salt and pepper; spoon over endive. Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.

This recipe yields 4 servings.

Comments: "For me, cooking has always been a way to wind down and relax," writes Mark Van Wye of Rio de Janeiro, Brazil. "Im a writer and I work from home, so depending on how busy things are, I can spend hours preparing a meal. But I also like to be ready to whip up dinner at the drop of a hat. The recipe here is just one of a handful of standbys I rely on when last-minute company is coming or a deadline has kept me out of the kitchen."

This sophisticated starter would lend an elegant touch to any special meal.

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