PROSCIUTTO WRAPPED ENDIVE W/ BALSAMIC FIG REDUCTION - RACHAEL RA

Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra image

Provided by Julesong

Categories Ham

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

Previous Next

4 heads Belgian endive (or 2 heads endive and 2 small heads radicchio)
salt & freshly ground black pepper
1/4 lb thinly sliced prosciutto
extra virgin olive oil, for brushing
2 dried figs, finely chopped
1/2 cup balsamic vinegar

Steps:

Trim the heads of endive, and quarter them lengthwise.
Cut the sliced prosciutto in half on an angle across the center.
Over medium-high temperature, heat a grill pan or large skillet.
Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
Serve and enjoy!