Grilled endive and grape salad
This salad is quite simple but really lovely for the fall/harvest season. It would make a great addition to a Sukkot dinner, and would also be a great Thanksgiving side. Belgian endives are crisp and bitter, but grilling them tempers some of the bitterness and brings out an almost artichoke-like flavor. The grapes and balsamic vinegar dressing might be too sweet with a milder lettuce, but together it is very well balanced. Goat cheese adds a nice creaminess, but you can omit it for a vegan/parve option.
This recipe will serve 4-6 as a side dish.
6 Belgian endives, sliced in half
3 tbsp olive oil
1 tsp salt, plus more to taste
2/3-1 cup red or black grapes of any variety (as long as they are flavorful)
3 tbsp balsamic vinegar
3 shallots, chopped
1/4 cup chevre goat cheese
a handful of mint
Preheat an oven to 375ºF.
Toss the grapes and shallots with 1 tbsp olive oil and 1 tbsp balsamic vinegar. Roast for 30-45 minutes, until the grapes are soft and wrinkly. Remove from the oven and let cool slightly while you cook the endives.
Preheat a grill or oven broiler to high.
Toss the endive halves with 2 tbsp olive oil and 1 tsp salt. If using a grill, put the endives on the upper rack with the inner cores facing downwards. Turn to medium, cover, and cook for 8-10 minutes, until the endives are soft and slightly browned. If using a broiler, place endives on an oiled baking sheet with the inner cores facing the heat source. Cook for 8-12 minutes, until the endives are soft and slightly caramelized. You may need to flip them over to cook through completely.
Toss the roasted grapes with the remaining 2 tbsp balsamic vinegar and salt to taste.
Spoon the grape mixture over the endives. Sprinkle with goat cheese and chopped mint.