Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction

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  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 4 servings
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2 heads Belgian endive, quartered lengthwise

2 small heads radicchio, 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

2 dried figs, finely chopped

1/2 cup balsamic vinegar


  1. Preheat a grill pan over medium-high heat.
  2. 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.
  3. Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
  4. Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.