Prosciutto Wrapped Endive and Radicchio with Balsamic Reduction
Fresh endive wrapped in prosciutto and drizzled with balsamic.
2 tbsp mia’s kitchen Balsamic Reduction to taste
2 heads Belgian endive, quartered lengthwise
2 small heads radicchio, quartered lengthwise
1/4 pound sliced prosciutto, cut slices in 1/2 on an angle across the center
mia’s kitchen Extra Virgin Olive Oil, for brushing
2 dried figs, finely chopped salt and pepper to taste
Preheat a grill pan over medium-high heat.
Season the quartered pieces endive and radicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
Arrange the lettuce on individual plates or a serving dish and spoon the balsamic reduction over the lettuce, drizzling back and forth over the plate.