PROSCIUTTO WRAPPED ENDIVE WITH BALSAMIC REDUCTION

PROSCIUTTO WRAPPED ENDIVE WITH BALSAMIC REDUCTION image

Yield 4 servings

Number Of Ingredients 5

4 heads Belgian endive, 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
1/2 cup balsamic vinegar

Steps:

Preheat a grill pan over medium-high heat or gas grill. Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. 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. Place vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, and the vinegar is thick, 5 to 7 minutes. Arrange the lettuce on individual plates or a serving dish and spoon the balsamic reduction over the lettuce, drizzling back and forth over the plate.