Grilled Endive with Goat Cheese and Walnuts


  • 4 heads Belgian Endive
  • 2 tablespoons extra virgin olive oil (for brushing)
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons balsamic vinegar
  • Sea salt and freshly ground pepper to taste
  • 2 ounces goat cheese, crumbled
  • 1/4 cup chopped walnuts


Preheat a broiler (grill). Cut each Endive in half lengthwise and brush well with oil. Place Endives, cut side down, on broiler pan and cook until lightly golden, about 2 minutes. Do not turn. Arrange Endives on serving plates.

Combine olive oil, vinegar and salt and pepper to taste in a screw-top jar and shake well. Drizzle over Endives and top with goat cheese and walnuts. Serves 4.

Belgian Endive