Grilled Endive with Orange Vinaigrette

• 1 navel orange
• 1 1/2 teaspoons white-wine vinegar
• 1 tablespoon plus 2 teaspoons olive oil
• 2 Belgian endives

1. Prepare grill.
2. With a vegetable peeler remove two 1 1/4- by 1/2-inch strips zest from orange and cut lengthwise into very thin strips.
3. Squeeze enough juice from orange to measure 1 tablespoon.
4. In a bowl whisk together zest, orange juice, vinegar, 1 tablespoon oil, and salt and pepper to taste until combined well.
5. Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 2 teaspoons oil.
6. Season endives with salt and pepper and grill, cut sides down, on a rack set 5 to 6 inches over glowing coals 6 minutes.
7. Turn endives and grill until just tender, 6 minutes more.
8. (Alternatively, endives may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
9. Serve endives drizzled with vinaigrette.

orange, whitewine vinegar, olive oil, endives

Taken from www.epicurious.com/recipes/food/views/grilled-endive-with-orange-vinaigrette-14166 (may not work)