Rated 5.0 stars by 1 users
Side Dish
2 servings
15 minutes
8-10 minutes
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.
