4 heads Belgian endive (witloof)
2 tablespoons extra virgin olive oil,
1/2 cup (4 fl oz/125 ml) extra virgin olive oil
6 tablespoons (3 fl oz/90 ml) balsamic vinegar
Sea salt and freshly ground black pepper
2 oz (60 g) goat cheese, crumbled
1/4 cup (1 oz/30 g) chopped walnuts
Preheat a broiler (grill). Cut each endive in half lengthwise and brush well with oil. Place endives, cut side down, on 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.
The Essential Kitchen Series: Vegetables
By Vicki Liley
Periplus Editions/Tuttle Publishing, June 2000
112 pages, color photos throughout
Recipe reprinted by permission.
This page created September 2000
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