Green Salad with Pepper and Nut Sauce

Ingredients:

1/4 cup Pepper and Nut Sauce

2 tablespoons hot water

1 tablespoon red wine vinegar

6 cups torn curly endive

1 (5-ounce) package gourmet salad greens

9 oil-cured ripe olives, pitted and chopped

2 hard-cooked large eggs, chopped

Instructions:

1) Combine Pepper and Nut Sauce, 2 tablespoons hot water, and red wine vinegar in a small bowl, stirring well with a whisk.

2) Combine endive and salad greens in a large bowl; toss gently to combine. Place about 1 1/3 cups greens on each of 10 plates. Drizzle each serving with about 2 teaspoons sauce mixture; divide olives and eggs evenly among salads. Serve immediately.

*Makes 10 servings*