Grilled Endive & Red Onion with Fresh Figs
Preheat grill to medium-high.Advertisement
Zest lime. Whisk the zest with 2 tablespoons each oil and vinegar, honey and 1/4 teaspoon salt in a small bowl.
Juice the lime. Whisk the juice with the remaining 2 tablespoons each oil and vinegar and 1/2 teaspoon salt in a large bowl. Add endive and onions; toss to coat. Grill the vegetables, in batches if necessary, until softened and lightly charred, 2 to 3 minutes per side.
Arrange the vegetables on a large platter. Top with figs and basil and drizzle with the dressing.
To make ahead: Hold at room temperature for up to 2 hours or refrigerate for up to 8 hours.
1 1/2 vegetable, 1 fruit, 1 1/2 fat