4 heads endive
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh sage
½ teaspoon Dijon mustard
Salt and pepper to taste
- Wash endive heads, slice in half and remove cores.
- Whisk together dressing ingredients in a bowl.
- Heat outdoor grill or stovetop grill pan.
- Brush endive with olive oil and grill for 3-4 minutes on each side.
- Place on serving dish and drizzle vinaigrette on top.
Try this with radicchio or hearts of romaine.