Endive with Roasted Garlic Vinaigrette

• 4 medium-sized Belgian endive
• 13 cup olive oil or flaxseed oil
• 2 Tbs. balsamic vinegar or red wine vinegar
• 1 Tbs. roasted garlic*
• 1 Tbs. low-sodium soy sauce

1. Preheat oven to 450F.
2. Cut endive in half lengthwise, and place halves, cut side up, in baking dish; season with salt and pepper.
3. Fill dish with 1/4 inch water.
4. Cover with foil; bake 12 minutes, or until tender.
5. Remove foil, and broil 3 to 4 minutes, until lightly browned.
6. Meanwhile, puree all remaining ingredients in food processor.
7. Season vinaigrette to taste with salt and pepper.
8. To serve, divide endive among plates; drizzle vinaigrette on each endive half.
9. Preheat oven to 350F.
10. Remove several layers of white papery skin from garlic head (do not peel or separate cloves).
11. Wrap garlic head in foil.
12. Bake 45 minutes to 1 hour; let cool 10 minutes.
13. Remove foil, separate cloves and squeeze to extract pulp.

endive, olive oil, balsamic vinegar, garlic, soy sauce

Taken from www.vegetariantimes.com/recipe/endive-with-roasted-garlic-vinaigrette/ (may not work)