Grilled Endive with Goat Cheese and Walnuts Recipe
Grilled Endive with Goat Cheese and Walnuts Recipes
4 heads Belgian endive (witloof)
2 tbsp extra virgin olive oil, for
1/2 cup (4 fl oz / 125ml) extra virgin
6 tbsp (3 fl oz / 90ml) balsamic vinegar
sea salt and freshly ground black pepper,
2 oz (60g) goat cheese, crumbled
1/4 cup (1 oz / 30g) chopped walnuts
broiler (grill). Cut each endive in half lengthways and brush well with
oil. Place endives, cut side down, or broiler pan and cook until lightly
golden, about 2 minutes. Do not turn. Arrange endives on serving plates.
Combine olive oil, vinegar and salt and pepper to taste in a screw-top jar
and shake well. Drizzle over endives and top with goat cheese and walnuts.