Grilled Belgian Endive

[Guest guest]

I make this on the George Foreman Grill, indoors.

 

 

Grilled Belgian Endive

 

1 Head fresh Witloof endive

(1 head per person)

1/2 c Olive oil

2 tb Balsamic vinegar

1 sm Garlic clove

 

Instructions:

Mash the garlic into a paste and blend with the oil

and vinegar. If desired, season lightly with salt and

pepper. Slice the heads of endive lengthwise and brush

with the oil mixture. Grill about 4 minutes per side,

basting occasionally with the oil. The recipe will

work equally well with radicchio.)