Grilled Endive

This can be a component in a salad or served as part of an antipasti platter.

3 large endive
balsamic vinegar
olive oil
minced fresh herbs (I used oregano, sage and chives)
salt, pepper to taste

Slice a razor-thin disk from the root end of the endive (the goal here is to remove the hard dried end without destroying the structural connection between the leaves, which makes it possible to grill the endive without having it fall apart). Remove any loose or dry outside leaves. Cut each endive in half lengthwise. Brush all surfaces with olive oil and grill on a medium fire, about 5 - 6 minutes per side, until wilted and starting to char at edges and along the grill lines. (Lay the endive on the grill at a 45º angle to the grill bars and if possible don't move before turning, to preserve the nice crisp pattern of the grill bars on the surface of the endive.) Place the endive on a plate or small platter with the cut side up. Drizzle with some thick, high-quality balsamic vinegar, sprinkle with the minced herbs, salt and pepper. When cooled, cut each half endive lengthwise into a quarter. Serve at room temperature.