Endive has the benefit of being able to be eaten raw or cooked, as well as being ideal for a variety of pairings. To balance out the bitterness, we usually pair it with sweet and/or sliced flavors: fruits, nuts, cheese, and so forth. Enjoy the endive in its natural state. With nuts, cheese, and apple in a salad; Garnish the leaves with tuna rillettes or cheese as an aperitif platter. Endive in the kitchen: Braised with a little brown sugar or orange juice in a pan; As a gratin, boiled in water first, then rolled with ham, béchamel, and Gruyère grated; In a silky sauce with a dash of cream; Simply steamed with white meats or fish as a side dish