Carmelized Endive

An unusual and tasty side dish. The sweetness of the carmelization is a nice counterpoint to the bitterness of the endive. Acid (in the form of lime juice) then cuts the sweetness, and the result was really appealing to me -- the endive had a silky texture and a sweet/tart/slightly bitter flavor.

The recipe called for lime juice but I only had a lemon on hand, so that is what I used -- and a bit too much of it at that. Still, I will definitely make this again, trying it with the lime juice next time.