Sautéed Endives With Apples And Currants

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3 pounds Belgian endives (about 8)—halved, cored and sliced lengthwise into thin strips

2 medium tart apples, such as Granny Smith—peeled, cored and cut into thin julienne strips

3 tablespoons dried currants or coarsely chopped dark raisins

3 tablespoons confectioners' sugar

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

4 tablespoons walnut oil

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