Roasted Radishes with Blue Cheese, Peanuts and Cilantro

Serves 4-6

1 tablespoon olive oil

1 tablespoon butter

1 pound radishes, trimmed and quartered

1 head endive

1 garlic clove, minced

1 shallot, thinly sliced

Salt, pepper

1/2 cup roasted, salted peanuts, chopped

1 ounce Gorgonzola cheese

2 tablespoons chopped fresh cilantro

1. In a large saute pan over medium-high heat, melt the olive oil and butter together. Add the radishes, toss to coat and let them sit in the pan to brown, about 5 minutes.

2. Meanwhile, quarter and core the endive. Slice it into 1/4-inch pieces and set aside.

3. Add the garlic and shallot to the pan, reduce heat to medium and cook until the radishes are fork tender, 3-4 minutes more.

4. Add the endive and toss to coat. Season with salt and pepper.

5. Remove pan from heat. Add the peanuts, cheese and cilantro. Toss to combine and serve hot.

-- Stephanie Izard, "Girl in the Kitchen" (Chronicle, 256 pages, $29.95)