| 1 | Marinade: in a screw-top jar combine wine vinegar, olive oil, salt and sugar. |
| 2 | Cover and shake well. |
| 3 | Set aside. |
| 4 | Belgian endive salad: cut belgian endive into fan shapes. |
| 5 | Using a large knife, cut each endive lengthwise from endive tips to base, cutting to but not through the base. |
| 6 | Turn endive a quarter turn and cut lengthwise again. |
| 7 | This now forms 4 large "petals." cut each quarter lengthwise again to form 8 "petals" that are still held intact by the base. |
| 8 | Run cold water into center of each endive. |
| 9 | Drain. |
| 10 | Arrange in a shallow dish. |
| 11 | Shake marinade and pour over endive. |
| 12 | Marinate 10 minutes, spooning marinade over endive twice. |
| 13 | Remove endive from marinade with a slotted spoon. |
| 14 | Drain on paper towels, patting gently to remove excess marinade. |
| 15 | On each of 4 serving plates, spread out an endive "fan." scatter mushrooms over endive. |
| 16 | Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. |
| 17 | Arrange ginger on each endive near base. |
| 18 | Halve tomato crosswise, using a zigzag cut. |
| 19 | Remove pulp and seeds. |
| 20 | Cut each tomato half in half again, lenghtwise. |
| 21 | Fit a tomato quarter over base of each endive to form a "vase." |
