3medium-small headsBelgian endivetrimmed and halved vertically
Sea salt and fresh pepper
1tablespoonfinely chopped fresh rosemary
Preheat the grill. Lightly steam the endive, then coat with olive oil and sprinkle with sea salt and fresh pepper. Grill; cut side down, and sear, turning once, until golden brown but still firm in the middle. Transfer to heated serving platter.
To prepare the sauce, simmer the vinegar in a small saucepan for about one minute. Remove from heat and whisk in the butter, a small amount at a time, until smooth. Whisk in the chopped fresh rosemary. Season with sea salt and fresh pepper.
Drizzle the Balsamic butter over the endive and serve. Makes six servings.
Nutritional analysis per serving: 85 calories, less than 1 grams protein, 2.5 grams carbohydrates, 8 grams fat, 45 mgs. sodium, 1.5 grams fiber.