Barbecued Endives In Tarragon Oil With Pepato Recipe

• 4 lrg Belgian endives
• 1 Tbsp. Virgin extra virgin olive oil plus
• 1/2 c. Virgin extra virgin olive oil
• 1 Tbsp. Red wine vinegar
• 1 Tbsp. Freshly-grnd black pepper
• 1/2 c. Fresh tarragon leaves
• 1/4 lb Pecorino pepato (sheep's lowfat milk cheese with peppercorns) Salt to taste Freshly-grnd black pepper to taste

1. Preheat barbecue or possibly grill.
2. Bring 1 qt water to a boil and prepare an ice bath on the side.
3. Cut the endives in half lengthwise.
4. Mix 1 Tbsp.
5. virgin extra virgin olive oil, vinegar and black pepper together.
6. Dredge the endives in vinegar mix and place on warm grill.
7. Cook till slightly charred (8 to 10 min) and remove to serving platter.
8. Meanwhile, drop tarragon leaves into boiling water and cook 30 seconds.
9. Remove leaves and plunge them into ice bath to cold.
10. Drain leaves and press to remove excess water.
11. Place in blender with 1/2 c. virgin extra virgin olive oil and blend till smooth.
12. Spoon tarragon oil over endives, shave pepato over in long shards with a peeler and serve at room temperature.
13. This recipe yields 4 servings.

endives, virgin extra virgin olive oil, virgin extra virgin olive oil, red wine vinegar, freshlygrnd black pepper, tarragon, pepato

Taken from cookeatshare.com/recipes/barbecued-endives-in-tarragon-oil-with-pepato-78572 (may not work)