Grilled Endive With Orange Vinaigrette

1 Navel orange
1 tb White wine vinegar
3 tb Olive oil
4 Belgian endives

With a vegetable peeler remove two 1 1/4 by 1/2-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 2 tablespoons. In a bowl whisk together zest, orange juice, vinegar, 2 tablespoons oil, and salt and pepper to taste until combined well.

Preheat grill pan. Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 1 tablespoon oil. Season endives with salt and pepper and grill, cut sides down, on a well seasoned grill pan over moderately high heat. Serve endives drizzled with vinaigrette.

Yield: 4 servings, as a side dish

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