Ingredients

Endive:

6 white California Endives

Salt and freshly ground black pepper

Extra virgin olive oil 

Instructions

Endive:

Pre-heat the grill or barbecue Trim endives and remove any bruised outer leaves. Slice endives in half lengthwise if small, or into fourths if thick. Season endive sections with salt and pepper, and brush them lightly with oil on all sides. Grill endives over a medium fire, turning them a few times, until they are lightly golden and soft on all sides, about 10 minutes. Place endive on a serving platter, cutting off any tips that may have gotten too charred. 

Ingredients

Vinaigrette:

¼ cup extra virgin olive oil

2 tablespoons Balsamic vinegar

2 tablespoons fresh orange juice

1 tablespoon honey

Salt to taste

Instructions

Vinaigrette:

In a small bowl, combine the oil, balsamic vinegar, orange juice, honey, and a pinch of salt. Beat with a wire whisk until well combined. Taste, and adjust seasoning. Drizzle the dressing over the grilled endives, and let them rest at room temperature for about 1 hour before serving. Serves 4. 

Chef's Note

The slightly bitter taste of the endives pairs beautifully with the oil-balsamic-honey dressing. At my restaurant in Sacramento, I often serve this preparation over thin slices of Prosciutto di Parma, or as an accompaniment to grilled pork or chicken. Contributed by: Biba Caggiano, Biba Restaurant.