Vegetables: Braised Endive in Mustard Vinaigrette

1 T unsalted butter
1 1/2 punds Belgian endive (about 6 heads)
3 cups low-sodium chicken stock
1 1/2 T grainy mustard
2 T red-wine vinegar
Coarse salt, freshly ground pepper
1/4 cup evoo
1 T finely chopped fresh parsley

In a large skillet, melt butter over med heat.  Add endive and cook, turning occasionally, until browned on all sides, about 5 mins.  Pour stock into skillet, bring to a boil and cover.  Reduce heat to med-low, simmer turning endive occasionally until just tender about 20 mins.
Using slotted spoon, transfer endive to paper-towel-lined plate.  Discard stock.  Pat endive dry and set aside.
Make dressing:  In a small bowl, whisk tog mustard and vinegar.  Season with s & p. Whisking constantly, pour in oil in slow steady stream, whisk until emulsified.  Gently toss each endive in dressing, coating well.  Garnish with parsley and serve at room temp.