4 heads endive
1 tablespoon olive oil
Dressing:
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh sage
½ teaspoon Dijon mustard
Salt and pepper to taste

Wash endive heads, slice in half and remove cores. Whisk together dressing ingredients in a bowl. Heat outdoor grill or stovetop grill pan. Brush endive with olive oil and grill for 3-4 minutes on each side. Place on serving dish and drizzle vinaigrette on top.

Notes: Try this with radicchio or hearts of romaine.