Grilled Endive with Strawberries, Pepitas, and Feta Cheese Dressing
Makes 4 to 6 servings
For the Feta Cheese Dressing:
3.5 ounces feta cheese, crumbled
1/2 cup plain Greek yogurt
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon fine grain sea salt
1 teaspoon freshly ground black pepper
3 heads California endive, cut in half lengthwise, root ends trimmed
2 tablespoons extra virgin olive oil
6 ounces fresh strawberries, hulled and cut into pieces
1/4 cup pepitas (pumpkin seeds), toasted
1. Prepare the Feta Cheese Dressing: Put the feta cheese and Greek yogurt in a small bowl and mash together with a fork. Add the milk, lemon juice, sea salt, and black pepper and whisk to combine. Set aside.
2. Grill the endive halves: Preheat the grill for direct grilling over medium heat (350 degrees Fahrenheit). Brush the cut sides of the endive halves with the olive oil. When the grill is ready, place the endive halves on the grill cut side down and grill until nicely marked (1 1/2 to 2 minutes).
3. Assemble the salads: Transfer the grilled endive halves to a platter or individual plates. Spoon a generous amount of the dressing on top, then add spoonfuls of the strawberries and toasted pepitas. Serve immediately.