Recipe information
Yield
4 servings
Ingredients
2 heads Belgian endive, quartered lengthwise
2 small heads radicchio, quartered lengthwise
Salt and freshly ground black pepper
1/4 pound sliced prosciutto, slices cut in half on an angle across the center
Extra-virgin olive oil (EVOO), for brushing
2 dried figs, finely chopped
1/2 cup balsamic vinegar
Preparation
Step 1
Preheat a grill pan over medium-high heat.
Step 2
Season the endive and radicchio with salt and pepper. Wrap each quarter with a half slice of prosciutto. Brush the bundles with EVOO and grill for 7 to 8 minutes, turning occasionally, until the prosciutto is crispy and the greens are tender. Transfer to a platter.
Step 3
Place the figs and vinegar in a pot and bring to a boil, then reduce the heat to a simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and the vinegar is thick, 5 minutes. Drizzle back and forth over the grilled bundles.
