Braised Chicory with Figs, Blue Cheese and Pistachios

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Yield: 6 Servings

1 Tbsp  Olive oil
1 each  Onion, peeled and sliced (1/2 lb)
3 Tbsp  Balsamic vinegar
2 tsp  Honey
1/2 cup  Vegetable stock
1 head  Radicchio, cut in ¾” wide strips (about 1 lb)
2 spears Belgian endive, cut cross-wise on the diagonal (1/2 lb)
To taste Kosher salt and freshly ground black pepper
2 Tbsp  Parsley, chopped
¼ cup  Blue cheese, crumbled
¼ cup  Pistachios, roughly chopped
8 each  Ripe mission figs, cut in quarters

1. Heat a large sauté pan over medium heat. Add the oil and onion and caramelize the onion, stirring constantly. Add the vinegar and honey and cook until the liquid has evaporated.
2. Add the stock, radicchio and endive; season with salt and pepper. Cover and cook 5 minutes until chicory is wilted. Uncover and cook until liquid has evaporated.
3. Stir in the parsley, check seasoning and transfer to a serving platter.
4. Sprinkle with the blue cheese and pistachios. Arrange the figs around the outside of the platter.