Prepare vinaigrette and let stand at least 30 minutes at room temperature. To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl with lettuce leaves and top with dressed endive and peppers. Makes 6 servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or shake until well mixed. NOTE: If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See Parched Peppers recipe for info on how to make them) From the Hotter Than Hell  Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.