Ingredients

4 servings

　　2 heads Belgian endive, quartered lengthwise

　　2 small heads radicchio, quartered lengthwise

　　Salt and freshly ground black pepper

　　1/4 pound sliced prosciutto, slices cut in half on an angle across the center

　　Extra-virgin olive oil (EVOO), for brushing

　　2 dried figs, finely chopped

　　1/2 cup balsamic vinegar

　　

Step 1

Preheat a grill pan over medium-high heat.

　　

Step 2

Season the endive and radicchio with salt and pepper. Wrap each quarter with a half slice of prosciutto. Brush the bundles with EVOO and grill for 7 to 8 minutes, turning occasionally, until the prosciutto is crispy and the greens are tender. Transfer to a platter.

　　

Step 3

Place the figs and vinegar in a pot and bring to a boil, then reduce the heat to a simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and the vinegar is thick, 5 minutes. Drizzle back and forth over the grilled bundles.

　　Rachael Ray's 30-Minute Get Real Meals