Grilled Escarole With Smoked Cherry Sauce

1. 1

   Place the escarole on the grill. Char and wilt the leaves on both sides. Transfer to a serving plate.

2. 2

   Top the grilled escarole with the toasted walnuts and goat cheese.

3. 3

   Place a small or medium cast iron skillet on the grill grate to heat. Have all your sauce ingredients ready - you will want to move fast!

4. 4

   Add the butter. When it foams, add the shallots and cook until they begin to brown.

5. 5

   Add the cherry liqueur and balsamic vinegar. Allow the sauce to simmer and reduce slightly.

6. 6

   Add the cherries and gently smash with the back of a spoon. When the cherries break down, add the thyme.

7. 7

   Remove the skillet from the heat and pour the sauce over the grilled escarole.

* Per serving · 4 servings · Values may vary.

No additional tips available.