Grilled Warm Endive Salad with Capicola
Ingredients
- 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 berries for garnish
Instructions
- 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.
- 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.