Brush cut side of endives with olive oil. Grill over medium grill until char marks form and endive softens (about 4 minutes). Flip endive and grill back side of endive for 2-3 more minutes. While the endive is grilling, mix the gorgonzola, peaches, and walnuts together in a small bowl. In a jelly jar, mix olive oil and Peach Balsamic. Remove endive from heat and spoon peach mixture over top. Drizzle with olive oil and vinegar mixture. Sprinkle with chopped chives.
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