Preparation
Prepare a medium-high (350°F to 375°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
Cut the endives in half lengthwise, through the root end. Brush the endives on all sides with the oil, and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Grill, cut side down, flipping once, until the endives are tender, about 10 minutes total. Transfer to a platter cut side up and tent with foil.
In a small saucepan, cook the apple jelly with 1 Tbs. water over low heat, whisking often, until smooth and syrupy, about 3 minutes.
Scatter the Gorgonzola over the endives, drizzle with the apple glaze, and sprinkle with the pecans. Serve immediately.
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