Grilled Endive with Balsamic Rosemary Marinade
6 heads California endive, cut in half lengthwise
For the marinade:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
3 cloves minced garlic
1 ½ teaspoon chopped fresh rosemary
1 teaspoon kosher salt
½ 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 for 30 minutes, tossing occasionally.
Bring a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 10-12 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until just beyond al dente and lightly charred, another 8 to 10 minutes. Serve warm.