Endive salad with sweet and sour bacon dressing is a old Pennsylvania Dutch side dish that's still very popular today. In addition to endive salad, use this simple recipe for sweet and sour dressing over lettuce or early spring dandelion greens.

• 1 head endive
• 2 hard cooked eggs
• 8 slices bacon
• 2 eggs - beaten
• 1/2 cup vinegar
• 1 cup water
• 1/2 cup sugar
• 2 tsp. cornstarch
• 1 tsp. salt

Preparation -
Tear apart the endive. Rinse thoroughly under cool running water and spin dry in a salad spinner. Place the endive in a large serving bowl. Slice the hard cooked eggs and lay the egg slices over the endive. Set aside. Fry the bacon until tender crisp, then break it or cut it into small bits. Set aside. Whisk the 2 beaten eggs, vinegar and water together in a saucepan. Mix the sugar, cornstarch, and salt together. Add this to the egg mixture in the saucepan. Stir and and cook over medium heat until slightly thickened. Stir in the bacon bits. Serve the warm dressing over the endive salad mixture.