Prosciutto-Wrapped Endive
Ingredients
4 Belgian endive heads, cut in half vertically8 1½-oz. pieces fresh mozzarella
8 slices prosciutto
¼ cup extra virgin olive oil, plus more for drizzling
Juice of one lemon
1 Tbsp. Dijon mustard
1 small garlic clove, crushed
1 tsp. honey
Preparation
• Prepare the grill.
• Slice off the bottom of the endive, cutting away the tough, woody part of the bottom but leaving enough of the base for the leaves to stay connected.
• Place one piece of mozzarella in the center of each endive half and wrap a slice of prosciutto around each endive.
• Drizzle with olive oil.
• Place each piece on the grill, cheese side down, for about 1 minute. Flip and leave them on the grill for another 2 to 3 minutes, or until they get a nice char.
• Meanwhile, make the vinaigrette: Whisk together the lemon juice, mustard, garlic, honey and ¼ cup of olive oil. Set aside.
• Remove the endive from the grill.
• Drizzle the vinaigrette over the prosciutto-wrapped endive and serve.