Prep Time:

8 minutes
Cooking Time:
8 minutes
4 servings

4 heads endive
1 tablespoon olive oil

1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh sage
1/2 teaspoon Dijon mustard
Salt and pepper to taste

  1. Wash endive heads, slice in half and remove cores.
  2. Whisk together dressing ingredients in a bowl.
  3. Heat outdoor grill or stovetop grill pan.
  4. Brush endive with olive oil and grill for 3-4 minutes on each side.
  5. Place on serving dish and drizzle vinaigrette on top.


  • Try this with radicchio or hearts of romaine.

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