Once the grill is fired up, don’t settle for chips and dip to get your meal started. This dish begins with the classic Italian combination of mozzarella and prosciutto, inspired by a salad we enjoyed at I Fratellini recently. Toss in a simple, subtly sweet lemon vinaigrette and you have a light, fresh nod to the appetizer course.
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 Πcup of olive oil. Set aside.
Remove the endive from the grill.
Drizzle the vinaigrette over the prosciutto-wrapped endive and serve.
8 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
This article appears in Sep 1-30, 2011.