What's making me happy right now: endives. Just halfed lengthwise, maybe some of the stem removed if you don't want to be too bitter, then cooked cut-side down in butter on low heat until tender and lightly browned (if you feel crazy, fold thinly sliced apple in between the leafs, Passard-style). Finish with fleur de sel, maybe some pepper, maybe some nutmeg, maybe some grated liquorice root (iirc Passard did that in combination with the apple). So good. And looks pretty.