Grilled Endive with Sage Vinaigrette

Prep and cook time: 10 minutes     Serves 2

4    heads endive
1    tablespoon avocado oil

1    tablespoon balsamic vinegar
2    tablespoons extra virgin olive oil
1    tablespoon chopped fresh sage
½   teaspoon dijon mustard
salt and pepper to taste

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

Suggestion: Try this with radicchio or hearts of romaine.

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