White Anchovy And Crisp Pita Bread Salad

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Two 6-inch pita breads, split into 4 rounds

4 tablespoons unsalted butter, softened

1 medium shallot, thinly sliced and separated into rings

1 1/2 tablespoons white balsamic vinegar or balsamic vinegar

1 tablespoon extra-virgin olive oil

3/4 cup sour cream

1 garlic clove, minced

Salt and freshly ground white pepper

2 large Belgian endives, cored and sliced crosswise 1/2 inch thick

12 marinated white anchovies, cut into 1-inch pieces

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