Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 heads belgian endive (or 2 heads endive and 2 small heads radicchio)
• salt & freshly ground black pepper
• 1/4 lb thinly sliced prosciutto
• extra virgin olive oil, for brushing
• 2 dried figs, finely chopped
• 1/2 cup balsamic vinegar

Recipe

• 1 trim the heads of endive, and quarter them lengthwise.
• 2 cut the sliced prosciutto in half on an angle across the center.
• 3 over medium-high temperature, heat a grill pan or large skillet.
• 4 season the prepared endive with salt and freshly ground pepper (i like tricolor peppercorns).
• 5 wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
• 6 saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
• 7 while the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
• 8 reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
• 9 when endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
• 10 serve and enjoy!