2heads Romaine lettuce heartswashed and completely dried
2headswhite Belgian endive
1onion
Olive oil
Kosher or sea salt
Coarsely ground pepper
4ouncesgoat cheesecrumbled
Instructions
Make balsamic syrup by pouring the balsamic vinegar into a small heavy sauce pan and boil over high heat until thick and syrupy and reduced by about half – about 10 minutes.
Heat a grill pan or barbeque to medium high heat.
Leaving the bottoms attached cut the Romaine lettuce hearts and Belgian endives into quarters vertically. Cut the onion in half vertically. Cut each half into 6 vertical slices.
Brush lettuce and endive quarters with olive oil. Toss onion slices with olive oil.
Grill lettuce quarters about 1-2 minutes on each side. You want them to start to brown but not get too soft. Remove to a platter. Do the same with the endives but depending on their size this may take a minute or two longer on each side. Add to platter with the Romaine.
Grill onion slices until browned and soft – about 5 minutes. Scatter over the lettuce and endive quarters.
Drizzle the balsamic syrup over the lettuce, endive and onions. Drizzle on some olive oil, season with salt and pepper and add the crumbled goat cheese.