2 Belgian endives, washed and cut in half lengthwise (cut a bit off the bottom stalk)
2 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
Pinch of raw sugar and cinnamon to taste
1 ½ tablespoons balsamic vinegar
Heat olive in a skillet over the stove. Add the endive, skin side down, and cook over medium-high heat until golden brown. Turn over, and sprinkle with salt, pepper, and raw sugar. Cook until brown, adding a little more olive oil if needed. Turn over, sprinkle once more with salt and pepper, and add the balsamic vinegar. Sprinkle with cinnamon to taste. Cook a few minutes, allowing time for the flavors to blend and soak in. Turn over once more, mixing slightly, so the flavors blend into the other side. Can be served warm or at room temperature, as a salad. (2 servings; recipe is easily doubled).