Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction

Name: Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 2 heads Belgian endive, quartered lengthwise; 2 dried figs, finely chopped; 4 servings Extra-virgin olive oil, for brushing; 113 grams sliced prosciutto, cut slices in 1/2 on an angle across the center; 2 small heads radicchio, quartered lengthwise; 4 servings Salt and pepper

Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One serving contains 285 calories, 4g of protein, and 25g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, belgian endive, figs, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes around 18 minutes.

Instructions

Preheat a grill pan over medium-high heat.

Equipment you will use

Grill Pan

Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham.

Ingredients you will need

Salt And Pepper

Endive

Wrap

Ham

Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.

Ingredients you will need

Extra Virgin Olive Oil

Lettuce

Ham

Equipment you will use

Grill

Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.

Ingredients you will need

Vinegar

Figs

Equipment you will use

Pot

Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.

Ingredients you will need

Reduction