Grilled Warm Endive Salad with Capicola

Instructions

1. 1

   Heat up a barbecue grill or black iron skillet as hot as you can get it.

2. 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. 3

   Wrap slices of capicola around the endives, and secure with toothpicks. Bake them in the preheated oven for three minutes.

4. 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. 5

   Nap 1 Tbs. of the dressing over each endive half, garnish, and serve as an appetizer or salad.