‘All’ Egiziana’ Salad
Wash the curly inside leaves of two heads of endive, dry them well, put them into a salad-bowl, pour three tablespoonfuls of good olive oil over them, and add a finely chopped shalot. Mix one tablespoonful of honey (or sugar), one of vinegar, and salt and pepper to taste, in a cup, and pour over the salad just before serving.