The Food Show
Grilled Warm Endive Salad with Capicola
Heat up a barbecue grill or black iron skillet as hot as you can get it.
Slice the endive heads in half from end to end, and brush with olive oil. Place them, cut side down, on the grill or skillet until charred in spots.
Wrap slices of capicola around the endives, and secure with toothpicks. Bake them in the preheated oven for three minutes.
To make the dressing, puree the berries in a blender. Pour the oil in slowly while continuing to blend, then add the rest of the dressing ingredients.
Nap 1 Tbs. of the dressing over each endive half, garnish, and serve as an appetizer or salad.
4 whole Belgian endives
8 small slices capicola ham (substitute prosciutto or smoked ham if not available)
1/2 pint fresh raspberries or blueberries
1/2 cup raspberry vinegar
1 cup extra virgin olive oil
1 Tbs. honey
Salt and white pepper to taste
Sprigs of mint and fresh berries for garnish