Sprung forth from the mind of Mr. B (Or some secret recipe he claims doesn't exist)
4 Belgian Endives, split in half lengthwise
2 Tablespoons Olive oil
Scant 1/4 cup pine nuts, toasted
Scant 1/4 cup sun dried tomatoes, finely chopped
2 oz Chevre cheese, cut into small pieces
White balsamic vinegar (or white wine vinegar)
Pre-heat a grill to 400 degrees.
Rub endive halves with the olive oil until all sides are lightly coated. Sprinkle salt and pepper on the cut side of the endives. Place endives on the grill, and cook for about five minutes on each side, or until the endives are tender (but not limp).
Transfer endives to a platter (or individual plates), trim the tough end off of each endive, and distribute the pine nuts, sun dried tomatoes, and chevre cheese evenly across the endives. Next lightly drizzle avocado oil and white balsamic vinegar across the endives. Finally finish the salad with a squeeze of lemon juice and serve.