Grilled Endive Salad
- 1 bottle of balsamic vinegar
- 4 (are they called heads?) of endive. I like to use both white and red if I can get them
- 2 tablespoons olive oil
- 1/4 cup crumbled blue cheese
- 1/4 cup toasted chopped walnuts
- salt and pepper
- Reduce the balsamic - just pour it in a pan and simmer until it's about half the original volume. It will thicken into a fabulous balsamic syrupy goo as it cools. I keep this on hand at all times.
- Heat the grill to medium high. Trim the endives and cut them in half. Drizzle with the olive oil and season them with salt and pepper. Grill them until they just start to char - turning to get all sides. They should still be a bit crisp in the middle.
- Remove them to a cutting board and slice. Toss them in a bowl with a couple of tablespoons of the balsamic, then toss in the cheese and nuts. Grind a bit more pepper over and serve warm. Enjoy with your sisters. Be silly.
balsamic vinegar, they, olive oil, blue cheese, walnuts, salt
Taken from food52.com/recipes/7776-grilled-endive-salad (may not work)