Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction

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

1. Preheat a grill pan over medium-high heat.
2. Season the quartered pieces endive and readicchio with salt and pepper.
3. Wrap each section with a half slice of ham.
4. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
5. Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer.
6. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
7. Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.

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

Taken from www.foodnetwork.com/recipes/rachael-ray/prosciutto-wrapped-endive-and-radicchio-with-balsamic-fig-reduction-recipe.html (may not work)