GRILLED ENDIVE

Steps:

• 2 large heads Belgian endive or 2 romaine hearts, halved through core, or 2 heads radicchio, quartered 2 tablespoons olive oil 1/4 cup crumbled Gorgonzola cheese (1 ounce) 2 tablespoons walnuts, toasted and coarsely chopped 1 1/2 tablespoons aged balsamic vinegar* or saba Directions Brush endive with 1 tablespoon of the oil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place endive on the grill rack directly over medium-hot coals. Cover and grill about 4 minutes or until lightly charred, turning once halfway through grilling time. Move endive to indirect heat directly above drip pan; cover and grill about 15 minutes more or just until leaves start to become translucent** and core can be pierced with a fork. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as directed.) (If using romaine or radicchio, cover and grill directly over medium-high heat about 4 minutes or until lightly charred, turning once halfway through grilling time. Omit grilling over indirect heat.) Place endive, cut sides up, on four salad plates. Top with Gorgonzola and walnuts. Drizzle with aged balsamic vinegar and the remaining 1 tablespoon oil. From the Test Kitchen * If you can't find aged balsamic vinegar, use regular balsamic vinegar. Place 1 cup balsamic vinegar in a medium saucepan; bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 18 minutes or until reduced to 1/3 cup. Cool before using. Store in a covered container for up to 1 month. ** If outer leaves are too brown, remove and discard them before serving the endive. Nutrition Facts (Grilled Endive) Per serving: 262 kcal cal.
• Directions Brush endive with 1 tablespoon of the oil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place endive on the grill rack directly over medium-hot coals. Cover and grill about 4 minutes or until lightly charred, turning once halfway through grilling time. Move endive to indirect heat directly above drip pan; cover and grill about 15 minutes more or just until leaves start to become translucent** and core can be pierced with a fork. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as directed.) (If using romaine or radicchio, cover and grill directly over medium-high heat about 4 minutes or until lightly charred, turning once halfway through grilling time. Omit grilling over indirect heat.) Place endive, cut sides up, on four salad plates. Top with Gorgonzola and walnuts. Drizzle with aged balsamic vinegar and the remaining 1 tablespoon oil. From the Test Kitchen * If you can't find aged balsamic vinegar, use regular balsamic vinegar. Place 1 cup balsamic vinegar in a medium saucepan; bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 18 minutes or until reduced to 1/3 cup. Cool before using. Store in a covered container for up to 1 month. ** If outer leaves are too brown, remove and discard them before serving the endive. Nutrition Facts (Grilled Endive) Per serving: 262 kcal cal.