Ingredients
- 2 heads Belgian endive, quartered lengthwise
- 2 small heads radicchio, quartered lengthwise
- Salt and pepper
- 1/4 pound sliced prosciutto, cut slices in 1/2 on an angle across the center
- Extra-virgin olive oil, for brushing
- 2 dried figs, finely chopped
- 1/2 cup balsamic vinegar
Description
Food Network Invites You To Try This Prosciutto Wrapped Endive And Radicchio With Balsamic-Fig Reduction Recipe From Rachael Ray.
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