Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra

1. 1

   Trim the heads of endive, and quarter them lengthwise.

2. 2

   Cut the sliced prosciutto in half on an angle across the center.

3. 3

   Over medium-high temperature, heat a grill pan or large skillet.

4. 4

   Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).

5. 5

   Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.

6. 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. 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. 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. 9

   When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.

10. 10

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.