Ingredients:
- 1/4 cup Catalonian 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
