From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Grilled Warm Endive Salad with Capicola This recipe came from the late Seb's, a beautiful but short-lived restaurant in the Jax Brewery. It uses the spear-shaped heads of Belgian endive--a bitter, delicious gourmet lettuce--with the rich cappacola ham. The combination may seem odd, but it's delicious.      4 whole Belgian endives Olive oil 8 small slices capicola ham (substitute prosciutto or smoked ham if not available) Dressing: 1/2 pint fresh raspberries or blueberries 1/2 cup raspberry vinegar 1 cup extra virgin olive oil 1 Tbs. honey Salt and white pepper to taste Sprigs of mint and fresh raspberries for garnish 1. Heat up a barbecue grill or black iron skillet as hot as you can get it. 2. Slice the endive heads in half from end to end, and brush with olive oil. Place them, cut side down, on the grill or skillet until charred in spots. Preheat the oven to 400 degrees. 3. Wrap slices of capicola around the endives, and secure with toothpicks. Bake them in the preheated oven for three minutes. 4. To make the dressing, puree the berries in a blender. Pour the oil in slowly while continuing to blend, then add the rest of the dressing ingredients. 5. Nap 1 Tbs. of the dressing over each endive half, garnish, and serve as an appetizer or salad. Serves four. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com