Endive Spears with White Bean Radicchio Salad

Ingredients

• 3 large heads belgian endive 
• 0.3 teaspoon pepper black freshly ground
• 15 oz cannellini beans rinsed drained canned
• 2 tablespoons chives chopped
• 2 tablespoons olive oil 
• 0.8 cup radicchio thinly finely chopped
• 1 tbsp red wine vinegar 
• 0.3 teaspoon salt 

Equipment

• bowl

Directions

1. Mix together beans, radicchio, 1 tbsp. vinegar, olive oil, chives, salt, and pepper in a small bowl. Taste and add more vinegar if you like.
2. Trim base from endive heads and separate endive into 24 leaves, reserving smaller leaves for another use (like salad). Spoon bean mixture into base of each leaf, dividing evenly.
3. Make ahead: Prepare through step 1 and chill, covered, up to 1 day.