Ingredients
| 3 | heads Belgian endive | | 2 | tbsp.
olive oil, divided | | 2 | tbsp.
maple syrup | | 2 | tbsp.
lemon juice | | 1/4 | tsp.
salt | | 3 | tbsp.
chopped pecans |
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Directions
 | Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Remove any dry outer leaves from endive. Halve endive lengthwise, taking care not to separate leaves. Blend 1 tablespoon of the oil, maple syrup, lemon juice and salt in small bowl; set aside. |  | Place pecans on small sheet of heavy-duty foil; set aside. Brush outside leaves of endive with remaining 1 tablespoon oil. Place cut side up on grill. Brush or lightly drizzle endive with syrup mixture. Grill, covered, 5 minutes. |  | Carefully turn endive; brush lightly with syrup mixture. Place pecans on foil on grill to toast. Grill, covered, 4 to 6 minutes more or until endive is lightly charred and tender. Stir pecans; remove from grill when browned. Remove endive from grill; drizzle with remaining syrup mixture. Sprinkle with pecans. |
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