Vegetables: The Essential Kitchen
4 heads Belgian endive (witloof)
2 tablespoons extra virgin olive oil (for brushing)
1/2 cup extra virgin olive oil
6 tablespoons balsamic vinegar
Sea salt and freshly ground pepper to taste
2 ounces goat cheese, crumbled
1/4 cup chopped walnuts
By Vicki Lilley
Periplus Editions Ltd.
(Available through your local book store or www.amazon.com)
A beautifully photographed cookbook, this contemporary collection
of delicious yet simple recipes will inspire you with its use of
the freshest ingredients, around-the-world creativity and
Grilled Endive with Goat Cheese and 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. Serves 4.