Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction

Name: Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 18 min

Prep: 10 min
Cook: 8 min

Yield: 4 servings

Level: Easy
Total: 18 min

Prep: 10 min
Cook: 8 min

Yield: 4 servings

Ingredients

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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

Directions

Preheat a grill pan over medium-high heat.
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 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.
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.