Grilled Endives with Marjoram

• 1/4 cup extra-virgin olive oil
• Finely grated zest and juice of 1 lemon
• Salt and freshly ground pepper
• 6 Belgian endives, halved lengthwise
• 2 tablespoons finely chopped marjoram
• One 4-ounce piece of young provolone, shaved

1. Light a grill or preheat a grill pan.
2. In a small bowl, whisk the olive oil with the lemon zest and lemon juice and season with salt and pepper.
3. In a large bowl, toss the endive halves with all but 2 tablespoons of the dressing.
4. Grill the endive halves over moderate heat, turning once, until lightly charred and just cooked through, about 5 minutes.
5. Transfer the endives to a platter, cut side up.
6. Drizzle with the remaining 2 tablespoons of dressing and sprinkle with the marjoram.
7. Scatter the provolone shavings on top of the endives and serve.

extravirgin olive oil, lemon, salt, belgian endives, marjoram

Taken from www.foodandwine.com/recipes/grilled-endives-with-marjoram (may not work)