Grilled Witloof (Belgian) Endive
By Chef Andrew Faulkner


1 head Belgian Endive (Witloof) 
1/2 cup Olive Oil 
2 tablespoons Balsamic Vinegar 
1 clove Organic Garlic 


Mash the garlic into a paste and blend with the oil and vinegar. 

If desired, season lightly with salt and pepper. 

Slice the heads of endive lengthwise and brush with the oil mixture. 

Grill about 4 minutes per side, basting occasionally with the oil.