Barbecued Endives in Tarragon Oil with Pepato

1. 1

   Preheat barbecue or grill.

2. 2

   Bring 1 quart water to a boil and prepare an ice bath on the side.

3. 3

   Cut the endives in half lengthwise.

4. 4

   Mix 1 tbsp.

5. 5

   virgin olive oil, vinegar and black pepper together.

6. 6

   Dredge the endives in vinegar mixture and place on hot grill.

7. 7

   Cook until slightly charred (8 to 10 minutes) and remove to serving platter.

8. 8

   Meanwhile, drop tarragon leaves into boiling water and cook 30 seconds.

9. 9

   Remove leaves and plunge them into ice bath to cool.

10. 10

    Drain leaves and press to remove excess water.

11. 11

    Place in blender with 1/2 cup virgin olive oil and blend until smooth.

12. 12

    Spoon tarragon oil over endives, shave pepato over in long shards with a peeler and serve at room temperature.

* Per serving · 4 servings · Values may vary.