Grilled Endive and Radicchio with Gorgonzola and Sage-Infused Olive Oil

Bitter endive pairs very well with the sharp and creamy gorgonzola.
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

1/2 cup extra-virgin olive oil

4 sprigs sage

3 heads endive, sliced in half lengthwise

3 heads radicchio di Treviso, sliced in half lengthwise

4 ounces crumbled gorgonzola 

Kosher salt and freshly ground black pepper

Pinch red pepper flakes

Directions

  1. Preheat the grill to high heat. 
  2. Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes. 
  3. Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes. 
  4. Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.

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