Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook &quot;Eat in My Kitchen&quot; by Meike Peters, its panache Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining Or, use the leftover butter to top fish, roasted carrots and such