Prep and cook time: 10 minutes Serves 2
4 heads endive
1 tablespoon avocado oil
Dressing:
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh sage
½ teaspoon dijon mustard
salt and pepper to taste
Wash endive heads. Slice in half lengthwise and remove cores. Whisk together dressing ingredients in a bowl. Heat outdoor grill or stovetop grill pan. Brush endive with oil and grill for 3-4 minutes on each side. Place on serving dish and drizzle dressing on top.
Suggestion: Try this with radicchio or hearts of romaine.
