Prosciutto-Wrapped Endive and Radicchio with Balsamic-Fig Reduction

• 2 heads Belgian endive, quartered lengthwise
• 2 small heads radicchio, quartered lengthwise
• Salt and freshly ground black pepper
• 1/4 pound sliced prosciutto, slices cut in half on an angle across the center
• Extra-virgin olive oil (EVOO), for brushing
• 2 dried figs, finely chopped
• 1/2 cup balsamic vinegar

1. Preheat a grill pan over medium-high heat.
2. Season the endive and radicchio with salt and pepper.
3. Wrap each quarter with a half slice of prosciutto.
4. Brush the bundles with EVOO and grill for 7 to 8 minutes, turning occasionally, until the prosciutto is crispy and the greens are tender.
5. Transfer to a platter.
6. Place the figs and vinegar in a pot and bring to a boil, then reduce the heat to a simmer.
7. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and the vinegar is thick, 5 minutes.
8. Drizzle back and forth over the grilled bundles.

endive, radicchio, salt, center, extravirgin olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/prosciutto-wrapped-endive-and-radicchio-with-balsamic-fig-reduction-374834 (may not work)