Grilled Endive & Red Onion with Fresh Figs
Grilling coaxes sweet-savory depth from endive and red onion in this delicious vegetarian side dish. Fresh figs lend a bright, jammy acidity in the summer, but don't hesitate to use dried come winter. Leave the root ends attached when trimming your onions and endive, so they hold together and don't slip through the grill grates. Serve as a salad, or eat alongside grilled chicken, steak, salmon, seared scallops or whole roasted fish.
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