Grilled endives with balsamic-orange juice-honey vinaigrette
Biba CaggianoBiba Restaurant
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6 California white endives
Salt and freshly ground black pepper
Extra virgin olive oil
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
Salt, to taste
Pre-heat your grill or barbeque. Remove any bruised or limp leaves from the endives and cut off part of their thick ends. Slice endives in half lengthwise if they are small, or into quarters if they are thick. Season them with salt and pepper and brush 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. Cooking time is about 10 minutes. (If an endive's tips are too charred, cut them off.) Place the endives on a serving platter.
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 the seasoning. Drizzle the dressing over the endives and leave them at room temperature for about one hour.
Serve them as an appetizer over thinly sliced prosciutto or next to grilled pork or chicken.