Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra

Directions

1. 1
   Trim the heads of endive, and quarter them lengthwise.
2. 2
   Cut the sliced prosciutto in half on an angle across the center.
3. 3
   Over medium-high temperature, heat a grill pan or large skillet.
4. 4
   Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
5. 5
   Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
6. 6
   Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
7. 7
   While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
8. 8
   Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
9. 9
   When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
10. 10
    Serve and enjoy!