Prep time

8 minutes

Cooking time

8 minutes

Yields

4 people

Ingredients

4 heads endive
1 tablespoon olive oil
Dressing:
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh sage
½ teaspoon Dijon mustard
Salt and pepper to taste

Directions

1. Wash endive heads, slice in half and remove cores.
2. Whisk together dressing ingredients in a bowl.
3. Heat outdoor grill or stovetop grill pan.
4. Brush endive with olive oil and grill for 3-4 minutes on each side.
5. Place on serving dish and drizzle vinaigrette on top.

Notes

Try this with radicchio or hearts of romaine.