Roasted Endive With Persimmon, Citrus And Feta

• 3 large Belgian endive heads
• Generous glugs of extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon granulated sugar
• Black pepper to taste
• 1 ripe but firm Fuyu persimmon
• 2 tablespoons unsalted butter, cubed
• 3 tablespoons fresh squeezed tangerine juice (can substitute orange juice)
• 3 tablespoons feta cheese

1. Preheat oven to 350 degrees.
2. Wash and trim ends from endive heads. Quarter each head, carefully trimming any brown spots from the core, while still keeping the core intact. Place endive quarters in an 8 inch x 8 inch square baking dish or one similar in size. Using clean hands, toss quarters in a few generous glugs of olive oil, you want the oil to evenly coat the endive pieces. Add sea salt and sugar, tossing to coat. Grind fresh black pepper to taste over endive. Artfully arrange endive in dish.
3. Wash and trim end off of persimmon. Halve and core. Slice fruit into thin wedges. Add persimmon to baking dish, tucking pieces between and around endive quarters.
4. Dot mixture with unsalted butter cubes.
5. Drizzle citrus juice over endive and persimmon.
6. Top with feta cheese.
7. Cover dish tightly with foil. Bake for 10 minutes. After 10 minutes, remove foil and bake for and additional 10 minutes.
8. Crank your oven heat up to broil. Broil for 3 minutes, until cheese and endive are beginning to brown.
9. Remove dish from oven, allow mixture to cool, and transfer to table. Serve and Enjoy!

endive heads, generous glugs, salt, sugar, black pepper, persimmon, unsalted butter, fresh squeezed tangerine juice, feta cheese

Taken from food52.com/recipes/7851-roasted-endive-with-persimmon-citrus-and-feta (may not work)