April 3, 2017
Endive is a crispy, leafy vegetable that tastes even better when it’s grilled and served with the simple bacon, shallot, and mustard dressing in this recipe.
1Heat a small nonstick skillet over medium heat. Add the bacon and cook, turning once, until crisp, 6 to 7 minutes. Transfer to a plate lined with a paper towel to drain.
2Return the skillet to the heat and add the shallots; cook, stirring, for 30 seconds. Remove from skillet from the heat and whisk in the walnut oil, vinegar, mustard, salt, and pepper. Immediately transfer to a small bowl and set aside.
3Lightly brush the endives with 1 teaspoon of olive oil. Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat.
4Add the endives and cook, turning once, until nicely marked and starting to wilt, 6 minutes. Transfer to a platter and spoon the reserved vinaigrette and bacon over the endive.