Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra

• 4 heads Belgian endive (or 2 heads endive and 2 small heads radicchio)
• salt & freshly ground black pepper
• 14 lb thinly sliced prosciutto
• extra virgin olive oil, for brushing
• 2 dried figs, finely chopped
• 12 cup balsamic vinegar

1. Trim the heads of endive, and quarter them lengthwise.
2. Cut the sliced prosciutto in half on an angle across the center.
3. Over medium-high temperature, heat a grill pan or large skillet.
4. Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
5. Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
6. Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
7. While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
8. Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
9. When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
10. Serve and enjoy!

endive, salt, extra virgin olive oil, balsamic vinegar

Taken from www.food.com/recipe/prosciutto-wrapped-endive-w-balsamic-fig-reduction-rachael-ra-114770 (may not work)