Grilled Endive/Serrano Ham

4 baby Belgian endives, quartered
2 ounces Cabrales cheese
8 slices Serrano ham, cut in half lengthwise
3 Tablespoons extra-virgin olive oil, plus extra for brushing
2 Tablespoons aged sherry vinegar
1 teaspoon diced shallot
To Taste salt
To Taste cracked black pepper
2 heads frisée, cleaned
4 sprigs flat-leaf parsley, leaves only


Prepare a gas or charcoal grill.

For each endive quarter, lift half of the leaves and stuff with the Cabrales cheese, then wrap with a Serrano ham slice.  Set them aside until you are ready to grill.

Meanwhile, in a small bowl, whisk the olive oil into the sherry vinegar.  Add the shallots, and season with salt and pepper.

Brush the Serrano-wrapped endives with olive oil and place on the hot grill, stuffed side down first.  Cook the endives until the ham becomes crisp and the endives are cooked through.  The leaves should be slightly golden and wilted, the core easily pierced with a paring knife.

Toss the frisée and parsley leaves with some of the vinaigrette and season with salt and pepper.

Arrange 8 plates with 2 wrapped endives on each and garnish with the salad.  If you prefer, you may wish to dress up each plate with more crumbled Cabrales cheese.

Yields 8 servings.


Recipe compliments of Govind Armstrong from:
Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties (Clarkson Potter, April 2007)