Ingredients:
- * 1 tablespoon olive oil
- * salt and pepper
- * 3-4 head belgian endive
- * 1 head radicchio
- * 1 pint strawberry
Instructions:
- Blend all the dressing ingredients, EXCEPT the poppy seeds, in a blender until smooth. Fold in the poppy seeds by hand. Set aside until ready to use.
- Heat a grill pan, cast iron or non-stick sauté pan or grill.
- Cut the Belgian endive lengthwise and toss in olive oil, salt and pepper.
- Place cut side down on a hot grill pan, hot sauté pan or hot grill.
- Cook about 1-2 minutes, until the cut side that touching the pan shows grill marks or is slightly caramelized and browned.
- Remove from the pan and set aside.
- Wash and remove the leaves of the head of radicchio.
- Wash and slice the strawberries in half length wise.
- Arrange the Belgian endive, radicchio and strawberries on the plate.
- Dress with the lemon poppy vinaigrette.
- Garnish with edible flowers, and enjoy!
