Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
2 heads belgian endive, quartered lengthwise |
2 small heads radicchio, quartered lengthwise |
salt and pepper |
1/4 pound sliced prosciutto, cut slices in 1/2 on an angle across the center |
extra-virgin olive oil, for brushing |
2 dried figs, finely chopped |
1/2 cup balsamic vinegar |
Directions:
1. Preheat a grill pan over medium-high heat.
2. Season the quartered pieces endive and readicchio 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.
3. Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
4. Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.
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