1. Trim the heads of endive, and quarter them lengthwise. 2. Cut the sliced prosciutto in half on an angle across the center. 3. Over medium-high temperature, heat a grill pan or large skillet. 4. Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns). 5. Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil. 6. Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender. 7. While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil. 8. Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy. 9. When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them. 10. Serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
