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.