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Full of bright flavors!
Trim the bottom off each endive, and then cut each in half lengthwise, cutting out the core the same way you would with a head of cabbage. Thinly cut each endive crosswise into about 1/8-inch thick slices.
Whisk together the lemon juice, olive oil, honey, lemon zest, salt, and pepper in a medium-sized bowl. Gently toss the endive and all remaining ingredients in the dressing. Serve.
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