3 yellow peppers
1 c. tarragon vinegar
1 clove garlic, minced
3 c. peanut oil
4 heads Belgian endive
16 slices smoked salmon
1 bunch watercress
1 egg
Kosher salt to taste
Cracked pepper to taste

Halve the peppers and roast them in a 400 degree oven in a small roasting pan covered with foil. When skins are blackened, remove and cool. Peel and seed the peppers and place in a blender or food processor. Add the egg, vinegar, garlic, and salt and pepper. With machine running, pour in the oil in a steady stream.

To serve, spoon 1 1/2 oz. of the dressing onto plates. Arrange 5 or 6 spears of endive on top, along with 2 pieces of smoked salmon and the watercress.