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Side Dish
European
2 servings
15 minutes
8-10 minutes
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.
