A mustard vinaigrette dots this endive salad, garnished with hard-boiled eggs and parsley.
Remove the large outer leaves from endives and set aside. Slice remaining endive crosswise and set aside. Chop eggs and mix with parsley. Set aside.
Combine mustard and vinegar. Slowly whisk in olive oil, and season with salt and pepper. Mix dressing with sliced endive.
Arrange whole endive leaves on four plates and place a mound of dressed endive in center of each. Garnish with egg-parsley mixture and serve.
Belgian endive should be pale yellow with white edges. If the leaves are turning green or have brown spots, they aren't fresh.