Serves 4
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GRILLED ENDIVE WITH BALSAMIC ROSEMARY MARINADE
6 heads endive (red, white, or a combination), halved lengthwise through the root end

For the marinade
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 teaspoons dried lavender flowers (optional)
3 cloves minced garlic
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.

Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.

See more variations below the video.

Grilled Endive with Curried Yogurt Marinade
Instead of the marinade ingredients above, substitute 3/4 cup plain yogurt, 2 cloves minced garlic, 1/2 teaspoon curry powder, 1/2 teaspoon coarse kosher salt, and 1/2 teaspoon freshly ground black pepper.

Grilled Endive with Mediterranean Tahini Vinaigrette
Instead of the marinade ingredients above, substitute 6 tablespoons olive oil, 3 tablespoons tahini (sesame paste), 2 tablespoons lemon juice, 2 teaspoons chopped fresh thyme, 2 cloves minced garlic, 3/4 teaspoon coarse kosher salt, and 1/2 teaspoon freshly ground black pepper.

Grilled Endive with Cilantro Lime Marinade
Instead of the marinade ingredients above, in the bowl of a food processor, combine 1 cup loosely packed fresh cilantro leaves and tender stems, 1/4 cup olive oil, 2 tablespoons fresh lime juice, one 2-inch piece of fresh ginger (peeled and cut into 2 or 3 pieces), 4 cloves garlic, 1 tablespoon light brown sugar, and 3/4 teaspoon coarse kosher salt. Pulse to puree, transfer to a large bowl, and toss with endive. Proceed with recipe as directed above.

Grilled Endive with Sesame and Scallions
Instead of the marinade ingredients above, substitute 4 scallions (white and green parts only, thinly sliced on a diagonal), 6 tablespoons canola or other neutral-flavored oil, 4 teaspoons rice vinegar, 1 tablespoon honey, 1 tablespoon toasted sesame oil, 1 tablespoon toasted sesame seeds, 3/4 teaspoon coarse kosher salt, and 1/4 teaspoon crushed red pepper flakes (optional).