Warm Endive Salad

Total Time:
9 min
Prep:
3 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 endives, trimmed and halved lengthwise, each half then split and fanned a bit
  • Walnut, grape seed, or extra-virgin olive oil, for brushing greens
  • Salt and pepper
  • 2 tablespoons white wine vinegar
  • Garnish:
  • 2 ounces chopped walnuts, available in small pouches on baking aisle
  • 12 large seedless red grapes, halved
Directions
  • Preheat grill pan or large nonstick skillet over medium high heat.

  • Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.


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    This recipe is featured in:

    Fall Produce Guide