Pancetta-Wrapped Endive

• 2 tablespoons fresh lemon juice
• 6 large heads Belgian endive, quartered lengthwise
• 1 tablespoon olive oil
• 12 thin slices pancetta, cut in half

1. Bring large pot of salted water to boil.
2. Add lemon juice.
3. Add endive quarters and cook 1 minute.
4. Drain well.
5. Transfer to bowl.
6. Drizzle endive with olive oil.
7. Season with salt and pepper.
8. Wrap 1 slice of pancetta around center of each endive quarter.
9. Place wrapped endive on heavy large baking sheet.
10. (Can be prepared 4 hours ahead.
11. Cover and refrigerate.)
12. Preheat oven to 400F.
13. Bake wrapped endive until endive is tender and pancetta is crisp, about 20 minutes.

lemon juice, endive, olive oil, thin

Taken from www.epicurious.com/recipes/food/views/pancetta-wrapped-endive-1642 (may not work)