In a sauce, I melted 1 TBSP of butter, added 1 tsp of sugar and a little salt and swirled it around. I cut one endive in half and put the flat side down in the butter and left it on medium heat until it began to brown and began pitting a dozen cherries. After five minutes, I turned the endive over to brown the rounded side for three minutes. (Time to start the pierogies) Turning it back to flat side down, I tossed in the cherries and 1/3 cup of apple-cider vinegar. I let this simmer for about 12-15 minutes. This has a lovely sweet-sour flavor that is irresistible.
To start, I chopped up a slice of bacon into 1/2 pieces and tossed it in a skillet with 1 TBSP of melted butter on medium heat. I added about 1/4 of onion sliced pole to pole thinly, separating the slices so they can caramelize. I added the three pierogies and put a lid on the skillet. After 10 minutes, I turned the piergies and let them finish cooking. I used the lemon from the salad and squeezed a little more juice out to give it a bright freshness to complement the caramelized onions and the savory comfort flavor of the pierogies.
While these were finishing up, I sliced apple, added red flame grapes in an equal amount and tossed in a few pecans and mixed together. I added 1/4 cup of mayo and squeezed a fresh lemon over it and mixed well. I cut up a few leaves of romaine as a bed and served on top, mixing it in as I ate the salad. This makes 4 servings and by added the lettuce when you serve, it stays fresh longer.