1 head butter lettuce
6 heads endive
2 tbsp. Dijon mustard
1/2 tsp. thyme
2 tsp. soy sauce
Salt and pepper to taste
6 tbsp. olive oil
4 tbsp. red wine vinegar
2 hard boiled eggs, chopped finely
1/2 c. imitation bacon bits, optional
4 tbsp. parsley

Arrange the lettuce leaves on a platter.

Cut the endive into rounds. Arrange them on top of the lettuce leaves.

In a cruet, mix together Dijon mustard, thyme, soy sauce, salt and pepper, olive oil and red wine vinegar. Shake well and toss with chopped eggs. Add the imitation bacon bits, parsley and toss again.

Put egg mixture in the center of the endive rounds. Serves 6.